This easy Dutch Oven Chili with Beans and Dried Chiles is easy and insanely flavorful. Ditch the chili seasoning – real chili flavor comes from using dried chiles. Just rehydrate ancho and guajillo chiles in boiling water, puree into a sauce with tomatoes and spices, and simmer with ground beef and beans until tender. The Dutch oven provides gentle, even cooking that melds the flavors into a thick, stew-like chili. Top with crunchy tortilla chips, creamy avocado, and sharp cheddar in a bowl for chili perfection. And this hearty Dutch Oven Chili is even better the next day!
Stovetop Dutch Oven Chili Ingredients
– 2 dried ancho chiles
– 2 dried guajillo chiles
-2 tablespoons bacon fat or avocado oil
– 2 medium onions, diced
– 1 red bell pepper, diced
– 7 cloves garlic, minced
– 1 (6oz) can tomato paste
-2 lbs ground beef
-1 can (15oz) diced fire-roasted tomatoes
– 2 (15 oz) can kidney beans, rinsed and drained
– 1 cup chicken stock or chicken broth
– 1 tablespoon ground cumin
– 2 teaspoons paprika
– 2 teaspoons oregano
– Salt and pepper to taste
– Lime wedges, for serving
– Green onions, thinly sliced for serving
How To Make Dutch Oven Chili
1. Trim the stems and discard some seeds from the dried chilies. Place them in a blender and cover them with approximately 2 cups of boiling water, ensuring they are fully submerged. Allow them to sit for 10 minutes until they become soft.
2. After soaking, blend the softened chilies until a smooth consistency is achieved.
3. While chiles are getting soft, Heat bacon fat in a Dutch oven over medium-high heat. Add bell pepper, onion and garlic, 1 teaspoon salt and pepper and cook until softened, about 3-4 minutes.
4. Add garlic and cook for about a minute, making sure it doesn’t burn. Then stir in tomato paste and cook another 2 minutes.
5. Next, add ground beef and cook until browned, about 5 minutes, breaking it into crumbles as it cooks.
6. Add the pureed chiles, diced tomatoes, chicken stock, kidney beans, cumin, paprika, oregano, and another teaspoon of salt and pepper. Stir to combine.
7. Bring chili to a boil, cover, and reduce heat to low. Simmer for 1 hour. Remove the lid and simmer for another 10-15 minutes. If chili is too thick add more stock or water. Give it a taste and add salt if needed.
8. Serve hot topped with cheese, sour cream, diced red onion, and tortilla chips.
Substitutions
Ancho Chiles and Dried Guajillo Chiles: Feel free to substitute with alternative dried chili peppers such as New Mexico chiles, pasilla chiles, or even regular chili powder. Modify the amount based on the level of spiciness and flavor you prefer.
Bacon Fat: If you don’t have bacon fat, you can opt for avocado or olive oil.
Ground Beef: Use ground turkey, chicken, or pork if you prefer sticking to an all-meat alternative to ground beef. A healthier, vegetarian-friendly alternative would be crumbled tofu, tempeh, or meat substitutes.
Pinto Beans and Black Beans: You can substitute with kidney beans and navy beans since both are often used and work well with chili recipes.
Chicken Stock: If you’re looking for a heartier, meatier version, you can opt for beef broth, or in a pinch, use water as a substitute. A vegetarian alternative would be vegetable broth.
Garlic and Onion: If you don’t have these in your kitchen, you can use garlic powder and onion powder.
Variations
If you prefer a milder flavor, reduce the amount of chili peppers or choose milder varieties.
If you want to make it spicier, consider adding extra chili powder, cayenne pepper, jalapeno peppers, poblano peppers or red pepper flakes.
If you to make this a vegetarian chili recipe, you can completely omit the meat and replace it with plant-based protein instead.
What You Need To Make Dutch Oven Chili
Small skillet
Large Dutch Oven
Blender
Wooden Spoon / Spatula
Knife and cutting board
Measuring Spoons
Pairing the Perfect Sides with Dutch Oven Chili
When it comes to enjoying Dutch Oven Chili, the sides you choose can elevate this comfort food to new heights. Whether you’ve followed this exact Dutch Oven Chili recipe or experimented with your own variations using ingredients like ground turkey, kidney beans, or even a vegan ground beef alternative, the right accompaniments can enhance your meal experience.
Cornbread: A staple with chili, cornbread offers a sweet, buttery contrast to the spicy and savory flavors of the chili. It’s perfect for soaking up every last bit of that delicious sauce.
Rice: Serving your Dutch Oven Chili over a bed of rice makes for a filling, satisfying meal. The rice absorbs the chili flavors wonderfully, creating a perfect balance with every spoonful.
Green Salad: To add a fresh element to your meal, pair your chili with a simple green salad. The crispness of the greens complements the richness of the chili, making for a well-rounded dining experience.
Baked Potatoes: Spoon your hearty chili over a baked potato. The fluffy interior of the potato pairs beautifully with the thick, meaty chili, creating a comforting and indulgent dish.
Grilled Cheese Sandwich: If you’re feeling indulgent, a grilled cheese sandwich makes a fantastic companion to chili. Dip the sandwich into the chili for a truly comforting meal.
Sour Cream and Shredded Cheese: Toppings like sour cream and shredded cheese add a creamy, cooling element to balance the heat of the chili.
Roasted Vegetables: For a healthier side, try roasted vegetables like bell peppers, sweet potatoes, or green beans. Their natural sweetness and smoky flavor complement the richness of the chili.
How To Store Leftover Chili
Cool Down: Allow the chili to cool to room temperature and refrigerate within 2 hours of cooking.
Portioning: If you have large quantities of leftover chili, consider portioning using an airtight container.
Refrigeration: Put the airtight containers in the refrigerator and consume within 3-4 days.
Freeze: Freeze leftovers in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating.
How To Reheat Chili
Stovetop (Recommended)
For better results, reheat the chili on the stovetop. Put it in a saucepan or even in the Dutch oven and heat it over low to medium heat. Keep in mind to stir occasionally to ensure even heating.
Microwave (Quicker Results)
Place the chili in a microwave-safe container and cover with a microwave-safe lid or plastic wrap. Heat in 1 minute intervals and give a good stir in between until it’s hot all the way through.
Top 3 Tips For Success
- Balance Spice Levels – Building up savory flavor is key to a delicious chili. Start by cooking and blending the dried chiles to make a rich and smoky foundation. Cook the vegetables to make them sweeter and tastier. Use a mix of spices and seasonings to create a balanced and tasty meal.
- Slow Simmering – Taking your time is important when making great chili. After you put all the ingredients together, let the chili cook slowly. This extra cooking time lets the flavors mix and become rich and complex.
- Customize Your Toppings – You can personalize your chili to suit your preferences. You can serve with your favorite toppings, whether it be vegetables like grated cheddar cheese or any kind of cheese, sour cream, and even tortilla chips.
FAQ
Does chili taste better in a Dutch oven?
Cooking chili in a Dutch oven is the best way to cook it. The reason for this is because a Dutch oven is a slow cooker, making it more ideal for preparing chili since it allows the flavors to break down and develop over time.
Can I simmer chili for 2 hours?
Yes. Cooking chili for 2 hours could make it taste even better since it enhances the flavor and texture. You just have to keep an eye on it from time to time and stir occasionally to prevent sticking and overcooking.
What happens if you cook chili too long?
If your chili contains beef, as in this recipe, there is a possibility that it might become overcooked. This could also lead to the vegetables becoming mushy and losing their flavor and freshness.
What if my dutch oven chili seems dry?
To fix dry chili, simply stir in small amounts of beef broth, about 1/4 cup at a time, until the chili reaches your preferred consistency and moisture level. This will also enhance the flavor.
Doesn’t my chili recipe need tomato paste or tomato sauce?
Nope! That’s where the crushed tomatoes come in, which provide the chili with sufficient tomato flavor and texture. However, if you desire a richer tomato flavor or a thicker consistency, you can consider adding a small amount of tomato paste. Tomato sauce, on the other hand, would make the chili more liquid and could be used if you prefer a thinner consistency.
Dutch Oven Chili Recipe Conclusion
In summary, this Dutch Oven Chili recipe is a great way to enjoy a classic, flavorful meal. Using dried chiles like ancho and guajillo instead of regular chili powder gives it a unique, smoky taste. The Dutch oven ensures the chili cooks evenly, blending the beef, beans, and spices into a delicious stew. It’s easy to swap ingredients to suit your taste or dietary needs. Plus, this Dutch Oven Chili is even better the next day and reheats well, making it a convenient option for any day of the week. Perfect for anyone who loves a hearty, customizable, and tasty dish.
recipe:
PrintDutch Oven Chili Recipe (with Beans and Dried Chiles)
Dried chiles are the unsung heroes of flavor! Trust me, once you give them a chance, there’s no going back to those bland seasoning packets. The taste is on a whole new level—rich, authentic, and seriously amazing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings 1x
Ingredients
2 dried ancho chiles
2 dried guajillo chiles
2 tablespoons bacon fat or avocado oil
2 medium yellow onions, diced
1 red bell pepper, diced
7 cloves garlic, minced
1 (6oz) can tomato paste
-1 can (15oz) diced fire-roasted tomatoes
2 (15 oz) cans kidney beans, rinsed and drained
1 cup chicken stock
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 teaspoons Sea Salt
2 teaspoon Black Pepper, freshly ground
Your favorite Chili toppings (sour cream, shredded cheese, tortilla chips, avocado, cilantro, jalapeno slices, etc)
Instructions
1. Trim the stems and discard some seeds from the dried chilies. Place them in a blender and cover them with approximately 2 cups of boiling water, ensuring they are fully submerged. Allow them to sit for 10 minutes until they become soft.
2. After soaking, blend the softened chilies until a smooth consistency is achieved.
3. While chiles are getting soft, Heat bacon fat in a Dutch oven over medium-high heat. Add bell pepper, onion and garlic, 1 teaspoon salt and pepper and cook until softened, about 3-4 minutes.
4. Add garlic and cook for about a minute, making sure it doesn’t burn. Then stir in tomato paste and cook another 2 minutes.
5. Next, add ground beef and cook until browned, about 5 minutes, breaking it into crumbles as it cooks.
6. Add the pureed chiles, diced tomatoes, chicken stock, kidney beans, cumin, paprika, oregano, and another teaspoon of salt and pepper. Stir to combine.
7. Bring chili to a boil, cover, and reduce heat to low. Simmer for 45 minutes. Remove the lid and simmer for another 10-15 minutes. If chili is too thick add more stock or water. Give it a taste and add salt if needed.
8. Serve hot topped with cheese, sour cream, diced red onion, and tortilla chips.
Notes
If I have time, sometimes I let this simmer 2 hours low and slow. But it’s still delicious 1 hour after cooking as well.
