Dutch Oven Chili

Beefy, hearty, and a little bit spicy - this is a surprisingly easy recipe for your cast iron dutch oven, and perfect for cold days.

Course Main Course, Soup

Cuisine American, Southern

Keyword family dinner, homemade, sunday dinner

Prep Time 15

Cook Time 45

Servings people

Calories 351kcal

1 pound ground chuck
1 cup yellow onion (about 1 medium onion); diced
1/2 cup bell pepper (1/2 bell pepper); diced
1-2 jalapeno seeded and minced
3 cloves garlic minced
2 tablespoons tomato paste
1 tablespoon beef base
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoons white sugar
1 cup water or beef broth
1 14.5 ounce can diced tomatoes
1 can kidney beans (optional)
salt and pepper (to taste)
topping ideas: sour cream, cheddar, red onions, green onions, avocado, tortilla chips, corn bread, lime juice

SEAR: Heat up 1 tablespoon of olive oil in a dutch oven (I use a 6 quart size) on medium high heat. Break up the ground chuck into about 6 chunks like meatballs, and lightly salt them. Add the chunks to the pot, and don’t touch for a few minutes, and let the meat develop a browned crust. Rotate the balls and sear for a few minutes on each side until all browned. The browning of the meat will help add a depth of flavor.
SAUTE: Turn down heat to medium low and add in the onions, bell peppers, and jalapeno. Break up the ground chuck. Cook for about 10 minutes, until onions are translucent. Add the garlic and cook for 2-3 more minutes, stirring. Stir in tomato paste, beef base (if using), chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and sugar. Mix well and cook for an additional 2-3 minutes before adding liquids.
SIMMER: Add in beef broth or water, diced tomatoes with juices, and beans if using, and stir. Bring to a boil, and reduce heat to low. Simmer covered for 30 minutes, stirring occasionally. Remove cover and allow chili to reduce some liquid. Once it is the desired consistency, add salt and pepper to taste.
SERVE: Serve with sour cream, shredded cheddar, red onions, green onions, avocado and/or a squeeze of lime juice.

If you want your chili less spicy, scrape the seeds and membranes out of the jalapeño. If you want it spicier leave them in.
This recipe freezes very well! You can double it and make some for later.