Dutch 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.
Find it online: https://thebuttertable.com/dutch-oven-chili/