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.
Equipment
- 1 Dutch Oven
Ingredients
- 1/2 pounds ground beef
- 1 onion
- 1/2 red bell pepper
- 1/2 green pepper
- 3 celery stalks
- 2 tbsp olive oil
- 1 can of 28oz red kidney beans
- 1/2 can of 28oz dice tomatoes or use 24 oz
- 2 tbsp paprika
- 1 tbsp cumin
- 1/2 tsp dry oregano
- 1 tsp Salt adjust to taste
- 1/2 tsp black pepper Adjust to taste
- 1/2 tsp cayene pepper If you like your chili hot, add this. If not,leave it out.
- 1 tbsp beef bouillon If you use beef broth you don't need to use the beef bouillon
- 2 tbsp flour
Instructions
- 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 3 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 beef bouillion is optional then.
- Reduce the heat to low and let the chili simmer, partially covered, for at least 20 or 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 water or broth to achieve your desired consistency.
- In a bowl, add the flour and mix in 1 cup 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.
Video
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 356 |
| % Daily Value* | |
| Total Fat 8.3g | 11% |
| Saturated Fat 1.7g | 9% |
| Cholesterol 34mg | 11% |
| Sodium 486mg | 21% |
| Total Carbohydrate 45.7g | 17% |
| Dietary Fiber 11.6g | 42% |
| Total Sugars 3.9g | |
| Protein 26.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 81mg | 6% |
| Iron 13mg | 71% |
| Potassium 1150mg | 24% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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