This Dutch Oven Chili Recipe is a one-pot, hearty, and weeknight-friendly meal that's perfect for game day or cozy family dinners. This Cincinnati-style chili recipe is simmered in a Dutch oven with ground beef, beans, tomatoes, and warm spices for deep, comforting flavor.
If you like this one-pot recipe, you may also love our Smoky Tex Mex Chili with Brisket or this One Pot Cheesy Pasta with Ground Beef (Chili Mac).
Dutch Oven Chili at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 75-90 minutes
- 👥 Servings: 8-10
- 🔥 Cook Method: Simmered in Dutch Oven
- 🍽️ Cuisine: Classic American Comfort Food
- 👩🍳 What to Serve with Dutch Oven Chili: Old Fashioned Cornbread or Southern Hoe Cakes.
- ⭐ Difficulty Level: Easy
Need an AI‑Friendly Version? Summarize or save this recipe on Chat GPT, Google AI, or Claude.
Disclaimer: AI summaries may vary and are not guaranteed to match the original recipe provided here. Always refer back to this page for the full version.
We've made this for family dinners and football nights. It's perfect over spaghetti or hot dogs with extra cheese and chopped onion. We've also set up a toppings bar for easy customization. ~Jami
Why We Love This Recipe
- One Pot Simplicity: Easy cleanup with everything made in the Dutch oven.
- Hearty and Comforting: Rich, meaty chili with warm spices and a hint of sweetness.
- Perfect for Game Day: Serve five-way style or as cheese Coneys for a crowd.
- Family-Friendly and Customizable: Everyone can build their own plate. Add spaghetti, pile on cheese, or serve with crackers.
Dutch Oven Chili Ingredients
We keep the ingredients simple and pantry-friendly for easy weeknight prep, but the flavor tastes like it's been cooking all day.
- Lean Ground Beef: We use 80/20 or 85/15 so there's enough fat for flavor without too much grease.
- Kidney Beans: Use light or dark kidney beans and rinse them well before adding at the end.
- Chili Powder and Cinnamon: This spice combo is essential. If you skip the cinnamon, it won't taste like true Cincinnati chili.
- Onion and Garlic: Essential to build the base of the flavor.
- Tomato Sauce and Diced Tomatoes: Provide a rich tomato base.
- White Vinegar: Adds a touch of acidity to balance flavors.
Substitutions & Variations
- Ground Beef: Use ground turkey instead for a lighter option.
- Kidney Beans: Replace with chili or black beans for a different flavor and texture. Leave them out entirely for a more traditional chili parlor version.
- Diced Tomatoes: Substitute with crushed plum tomatoes.
- Flavor: Add green or red bell peppers for extra sweetness and color. For a more authentic Cincinnati-style recipe, add allspice or cocoa.
- Spice: Increase the chili powder or add a hot sauce finish for a spicier kick.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
How to Make The Best Dutch Oven Chili
STEP ONE: Prepare the Ground Beef Mixture
In a large Dutch oven over medium-high heat, brown the lean ground beef. As it cooks, add the diced onion and minced garlic.
Stir frequently until the beef is fully cooked and the onion is translucent. Drain any excess fat.
STEP TWO: Add Tomatoes and Spices
Stir in the diced tomatoes and tomato sauce. Add the chili powder, bay leaves, kosher salt, black pepper, and ground cinnamon.
Mix well to combine all the spices with the beef mixture.
STEP THREE: Simmer the Chili
Pour in the four cups of water. Stir to combine.
Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour. Stir occasionally and adjust the water to your preferred consistency.
STEP FOUR: Add Kidney Beans and Finish Cooking
Add the drained kidney beans and vinegar to the pot. Stir gently to incorporate them without mashing.
Continue simmering the chili, uncovered, for an additional 15-20 minutes until the beans are heated through. Remove bay leaves and warm over pasta, hot dogs, or in a bowl with cheese toppings and a side of cornbread.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the chili simmer longer than one hour if time allows.
✔️ DO Reduce the amount of water for a thicker consistency.
❌ DO NOT Pour the vinegar directly over spices without mixing or layering.
Storage
Store leftover Dutch oven chili in an airtight container in the refrigerator for up to 4 days. To freeze, portion the chili into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat chili in a pot over medium heat, stirring occasionally until heated through.
Recipe FAQ's
Cooking chili in a Dutch oven ensures even heat distribution, deep flavors, and tender meat, making it ideal for slow-cooked, beef dishes.
Cincinnati chili is sweeter and spicier, featuring cinnamon and sometimes chocolate and cloves. It's often served over spaghetti or hot dogs, unlike regular chili, which is typically served in a bowl. It was created in Ohio in the 1920s and became a staple in chili parlors like Skyline and Gold Star.
Let the chili simmer uncovered for the last 30 minutes or add a small amount of cornstarch slurry by mixing cornstarch and water.
While chili shares similarities with soups and stews, it's typically considered a distinct dish due to its thicker consistency and hearty ingredients like meat, beans, and spices.
More Beef Recipes You'll Love ♥️
Did You Try This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Don't forget to share it on Instagram, Facebook, & Pinterest. Thank you! 💛
📖 Recipe
Dutch Oven Chili Recipe (Cincinnati-Style)
Equipment
- Dutch oven
- Wooden spoon
- Measuring Spoons
- Knife
- Cutting board
Ingredients
- 2 pounds lean ground beef
- 2 cans light or dark kidney beans drained and rinsed
- 1 medium onion diced
- 2 cloves garlic minced
- 2 15 ounce cans tomato sauce
- 2 15 ounce cans diced tomatoes
- 2 ½ tablespoons chili powder
- 2 tablespoons white vinegar
- 2 bay leaves
- 1 teaspoon cinnamon
- 4-5 cups water (use some to rinse tomato cans)
- 2 teaspoons kosher salt
- 1 teaspoon pepper
Additional Toppings
- cheddar cheese shredded
- onion diced
Instructions
- In a large Dutch oven, brown two pounds of lean ground beef over medium-high heat. Add one diced medium onion and two minced garlic cloves. Break the beef apart as it cooks and drain any excess fat if needed.
- Stir in two cans of diced tomatoes and two cans of tomato sauce.
- Add chili powder, bay leaves, kosher salt, black pepper, and ground cinnamon. Mix the spices into the chili thoroughly.
- Add water to the empty tomato cans, swirl to loosen any remaining sauce, and pour it into the pot. Repeat until you've added about four cups total, then add more water if needed to adjust the consistency.
- Reduce the heat to low, cover the pot, and allow the chili to simmer for at least one hour.
- Add the vinegar and two cans of drained kidney beans to the chili. Stir gently to incorporate them without mashing the beans.
- Continue simmering the chili, uncovered, for an additional 15-20 minutes to heat the beans.
- Remove bay leaves and serve chili warm over pasta, hot dogs, or in a bowl with cheese toppings and a side of cornbread.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Video
Notes
- Ground Beef: Use ground turkey instead for a lighter option.
- Kidney Beans: Replace with chili or black beans for a different flavor and texture. Leave them out entirely for a more traditional chili parlor version.
- Diced Tomatoes: Substitute with crushed plum tomatoes.
Jami Powell says
Made this last night, and wow! So much deeper flavor than regular chili. The cinnamon and long simmer in the Dutch oven really make it stand out. Definitely making this again soon.