Best Dutch oven chili recipe

This Dutch oven Chili recipe is a celebration of bold flavours, hearty ingredients, and comforting aromas. Picture succulent ground meat and beans simmered in a rich, thick, flavorful broth.

Each spoonful delivers a harmonious blend of smoky paprika, cumin, and fresh herbs creating a symphony of taste that will leave you craving more.

This Dutch oven chili recipe brings people together, perfect for gatherings, game days, or cozy nights at home.

The first time I had chili was at Tim Hortons. Its flavour took me. That was my craving while I was pregnant. That being said, the Tim Hortons chili recipe hugely influenced how I developed this recipe.

If you have tried it before you cook this recipe, you’ll know what I am talking about.

Is chilli soup?

Yes, chili is a type of soup. It typically consists of a flavorful broth or base with ground beef, beans, vegetables, and spices.

The consistency of chili can vary, ranging from a thick stew-like texture to a more soup-like feeling. This is entirely up to you. I like mine creamy, similar to a stew in texture.

Chili is a warm and hearty dish, perfect for comforting meals during colder months.

The most common way to serve it is in bowls. You can garnish it with toppings like cheese, sour cream, green onions, cilantro, or tortilla chips.

The flavours and aromas of chili are robust, with a balance of spices and ingredients that create a distinct and flavorful soup-like experience.

Another great soup is this chicken and recipe recipe.

What is a chili bean?

A chili bean is a specific bean commonly used in chili recipes. It is often a kidney bean variety, known for its robust flavour and smooth, meaty texture.

Chili beans are larger than other beans, and their shape and colour resemble a kidney. They have a mild taste that pairs well with the spices and seasonings typically used in chili dishes.

They are an excellent source of plant-based protein and dietary fibre, making them a nutritious addition to chili recipes. Additionally, they absorb the flavours of the chili seasonings and the other ingredients in the dish. This contributed to the overall taste and texture of the chili.

For this Dutch oven chili recipe, I will use red kidney beans, the traditional beans used in chili and ground beef. You can use a medley of beans. That is entirely your choice. Your results will still be fantastic.

Whether you use dried kidney beans or canned chili beans, they are a key component in making a delicious and hearty chilli dish.

What is in a chili beans recipe

Surprisingly This best Dutch oven chili recipe doesn’t need too many ingredients. The spices make the most of the bulk when you read it. However, you can use the prepackage seasonings that sell at the grocery store. I prefer to make my own blend of spices because I control the final heat levels. Also, that is the true meaning of homemade chili, right? 

The following is what made it to my Dutch oven. 

1. Red Kidney Canned Beans: The primary ingredient in chili beans are the beans themselves. The most commonly used type of beans in chili recipes is red kidney beans, but you can use varieties like pinto beans or black beans. These beans provide a meaty texture and contribute to the heartiness of the dish.
2. Ground beef: is a classic choice for chili beans, but you can use other meats like turkey, chicken, or even pork. The beef adds depth of flavour and protein to the dish.
3. Vegetables: onions, bell peppers (Green or Red), celery, and garlic. These ingredients provide both flavour and texture to the chili.
4. Chili Seasonings: Cumin, paprika, oregano, and a pinch of cayenne pepper for added heat if you are up to it. The combination of spices gives the chili its distinct taste.
5. Broth: creates the base of the chili beans. You can use beef or vegetable broth. The liquid helps to simmer and blend the flavours together. You can use beef bouillion diluted in water if you don’t have broth. That is what I used.
6. Olive oil to saute the vegetables and beef.
7. Canned diced tomatoes. You can use fresh tomatoes instead. Diced enough tomatoes to get a cup.
8. Flour for a slurry to thicken the chili and give it a creamy texture.

How to make chili in a Dutch oven? 

• In a large pot or Dutch oven, pour some olive oil and cook the ground beef over medium heat until browned. If you’re using lean meat, you may need to adjust the amount of oil to prevent sticking. 
• Add the diced onion, minced garlic, and bell peppers to the pot. Cook for a few minutes until the vegetables soften and become fragrant.
• Stir in the diced canned tomatoes (with the juices) and the drained kidney beans. Mix well to combine all the ingredients.
• Add the cumin, paprika, oregano, salt, and pepper to the pot. Adjust the seasonings to suit your taste preferences. Stir everything together until the spices are evenly distributed.
• Add 2 cups of water and the beef bouillion. If you are going to use beef broth, only add 2 cups of the broth, and the beef bouillion is optional then.
• Reduce the heat to low and let the chili simmer, partially covered, for at least 30 minutes. The longer you simmer, the more the flavours will develop. Stir occasionally to prevent sticking. If the chili becomes too thick, you can add a bit more of water or broth to achieve your desired consistency.
• In a bowl, add the flour and mix in 2 cups of water to create a slurry. Add it to the chili after 30 minutes and let it simmer for 3 more minutes until you achieve the desired creamy consistency.
• Taste and adjust the seasonings if needed. 
• Serve the homemade chili hot in bowls. Top with optional toppings like shredded cheese, sour cream, or chopped green onions to add extra flavour and texture.

When to add beans to chili

When it comes to adding beans to chili, there are a couple of options depending on your preference and desired texture.

I like to simmer the beans with the meat so they are well integrated into the chili. This also ensures they soak as much flavour as possible, resulting in a delicious chili.

So I added them at the beginning of the cooking process. Right after browning the meat and sautéing the vegetables add the beans.

If you prefer the beans to have a firmer texture and retain their shape, you can stir them into the chili towards the end of the cooking time.

In this case, you would add the cooked and drained beans to the chili during the last 10-15 minutes of simmering.

This method helps prevent the beans from becoming too soft or mushy. However, they won’t be as tasty as the other option.

What to top chili with 

Toppings can add extra flavour, texture, and visual appeal to this chili recipe. Here are some popular toppings that you can consider adding to your chili:

1. Shredded Cheese: Sprinkle your favourite cheese on top of the hot chili. Cheddar, Monterey Jack, or a Mexican blend work well and add a creamy and savoury element.
2. Sour Cream: A dollop of cool and tangy sour cream can balance the spiciness of the chili and add a creamy touch. It also helps create a beautiful contrast of flavors.
3. Chopped Green Onions or Scallions: Add a fresh and mild onion flavour by sprinkling some chopped green onions or scallions on top of the chili. They bring a slight crunch and a touch of color.
4. Diced Avocado: Creamy diced avocado adds richness and a buttery texture to the chili. It also provides a cooling effect and pairs well with bold flavours.
5. Fresh Cilantro: For a burst of freshness and a hint of citrus-like flavour, garnish your chili with some chopped fresh cilantro. It adds a vibrant touch and complements the spices in the chili.
6. Crushed Tortilla Chips: Crumble some tortilla chips over the chili for an enjoyable crunch and a hint of saltiness. This topping also adds a playful and fun element to the dish.
7. Sliced Jalapeños: If you love heat, add some sliced jalapeños on top for an extra kick. They can bring a spicy and vibrant flavor to your chili.
8. A squeeze of Lime: Squeezing some fresh lime juice over the chili can brighten up the flavours and add a zesty tang that complements the richness of the dish.

What to serve with chili?

Chili is a versatile dish that pairs well with a variety of foods. You can have it alone since it is really satisfying. We usually have it we a side of white rice. But here are some ideas to consider:

1. Cornbread: The slightly sweet and crumbly texture of cornbread is a classic accompaniment to chili. Serve it warm with butter on the side for a delightful combination of flavors.
2. Tortilla Chips: Crispy tortilla chips are perfect for scooping up chili. They add a satisfying crunch and can be dipped into the chili for added texture and flavor.
3. Baked Potatoes: Serve chili over baked potatoes for a hearty and comforting meal. The creamy potato interior complements the bold flavors of the chili, creating a delicious combination.
4. Salad: A fresh green salad can provide a refreshing contrast to the richness of the chili. Consider a simple side salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette.
5. Shredded Cheese: Sprinkle some shredded cheese, such as cheddar or Monterey Jack, on top of the chili. The melted cheese adds a creamy and savory touch to the dish.
6. Coleslaw: A side of coleslaw can provide a refreshing and crunchy component to your chili meal. Its creamy dressing and crisp vegetables can help balance the richness of the chili.

Feel free to mix and match these suggestions based on your preferences and the occasion. The options are endless, so choose the ones that best complement your taste and create a satisfying and well-rounded meal.

Make Chili ahead and save time. 

Making Chili ahead of time is a great option for busy schedules or when you want to have a convenient meal ready in advance. 

Your Chili will be even better the next day when all the flavours have settled and the ground beef and beans have soaked the goodness of each ingredient. 

To make Chili ahead, follow the previous recipe instructions. Allow the Chili to cool down to room temperature. It’s important to cool it properly before storing it to prevent bacteria growth. 

You can leave it on the stovetop or transfer it to a large, shallow container to speed up the cooling process.

Once the Chili has cooled, divide it into individual or family-sized portions depending on your needs. 

Use airtight containers or resealable freezer bags to store the dutch oven chili recipe. You can store Chili in the refrigerator for up to 3-4 days and in the freezer for up to 3 months.

How to reheat Chili 

You have a few options to reheat chilli: stovetop, microwave, or oven. 

On the stovetop, transfer the chili to a saucepan, heat on low to medium heat until it simmers, stirring occasionally. 

In the microwave, place the chili in a microwave-safe bowl, cover loosely, and heat on medium power, stirring periodically. 

In the oven, preheat to 325°F (163°C), transfer the chili to an oven-safe dish, cover with foil, and bake for 20-30 minutes. 

Regardless of the method you use, ensure thedutch oven chili recipereaches a safe internal temperature of 165°F (74°C) before serving. 

Stirring during reheating helps distribute heat evenly. Once reheated, enjoy the flavorful chili with your preferred toppings!

If you want to know more about chili here are some interesting facts.