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A bowl of chili sitting on a white table.
5 from 9 votes

Dutch Oven Chili

This hearty dutch oven chili is filled with beans and beef in a delicious tomato based broth. It's perfect for cool winter nights and camping trips!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 301 kcal

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Cup White Onion diced
  • 1 Poblano Pepper seeded and diced
  • 1 pound Lean Ground Beef
  • 2 cloves Garlic minced
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Cumin
  • ½ teaspoon Oregano
  • ½ teaspoon Paprika
  • ½ teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • Black Pepper to taste
  • 15 ounces Tomato Sauce (can)
  • 14.5 ounces Diced Tomatoes (can)
  • 15 ounces Black Beans (can) drained and rinsed
  • 15 ounce Kidney Beans (can) drained and rinsed

Instructions

  • Add the oil to a dutch oven over medium heat. Add the diced onion to the oil and cook for about 4 minutes, stirring occasionally.
    1 Tablespoon Olive Oil, 1 Cup White Onion
  • Add the diced pepper to the onion and continue to cook for another 2 minutes.
    1 Poblano Pepper
  • Add the ground beef to the pot with the onion and peppers. Break into smaller pieces and cooked until browned, about 10 minutes. Drain excess fat.
    1 pound Lean Ground Beef
  • Add the minced garlic, chili powder, cumin, oregano, paprika, onion powder, salt and pepper to the cooked beef and stir well.
    2 cloves Garlic, 2 Tablespoons Chili Powder, 1 teaspoon Cumin, ½ teaspoon Oregano, ½ teaspoon Paprika, ½ teaspoon Onion Powder, 1 teaspoon Kosher Salt, Black Pepper
  • Finally, add the tomato sauce, diced tomatoes and beans to the beef mixture. Stir well and bring to a simmer. Allow it to cook for about 20 minutes.
    15 ounces Tomato Sauce (can), 14.5 ounces Diced Tomatoes (can), 15 ounces Black Beans (can), 15 ounce Kidney Beans (can)
  • Add you favorite toppings and serve!

Notes

Substitutions & Variations:
  • Make it Spicy - Replace poblano pepper with diced jalapenos to spice things up.
  • Meat Swap - Swap ground beef for ground turkey for a lower calorie option.
  • Make it Vegetarian - Replace ground beef with Beyond Meat, or a similar meatless product to make this dish vegetarian.
  • Want More Broth? - If you like your chili on the soupier side, add 1-2 cups of beef broth along with the tomatoes.
Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
NOTE: If you're cooking over a campfire, make sure to use an all cast iron pan without enamel coating.