Are you looking for a hearty, delicious meal that’s perfect for game day or busy weeknights? Look no further than our Dutch Oven Chili recipe! This Cincinnati-style chili is packed with flavor, easy to make, and uses healthy, readily available ingredients.
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Dutch Oven Chili is a comforting, one-pot meal cooked in a heavy-bottomed pot or cast iron Dutch oven. This method ensures even cooking and flavor depth, making it a favorite for family dinners. Historically, chili has roots in Mexican and Texan cuisine, blending rich spices, ground beef, and beans for a satisfying meal.
This recipe is my mom's, which has always been a family favorite. Additionally, it has a hint of Cincinnati chili's unique flavor profile, which includes a touch of cinnamon.
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Why We Love This Recipe:
- Healthy Ingredients: Lean ground beef and kidney beans provide protein and fiber.
- One-Pot Meal: Easy cleanup and fewer dishes.
- Flavorful: A perfect blend of spices creates a rich, hearty taste.
- Versatile: Ideal for weeknight dinners, entertaining guests, or family gatherings.
If you like this One Pot recipe, you may also love our One-Pot Chicken Stew or Hearty Beef and Bean Soup.
Ingredients
- Lean Ground Beef: Choose a lean cut to reduce fat without sacrificing flavor.
- Kidney Beans: Canned beans are convenient and add texture.
- Onion and Garlic: Essential aromatics that build the base of the flavor.
- Tomato Sauce and Diced Tomatoes: Provide a rich tomato base.
- Spices: Chili powder, cinnamon, salt, and pepper for a warming spice blend.
- White Vinegar: Adds a touch of acidity to balance flavors.
- Bay Leaves: Infuse a subtle depth to the chili.
- Water: Adjust to your desired consistency.
Additional Toppings (Optional):
- Cheddar Cheese
- Onion
- Crackers
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 white vinegar and 4 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 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.
Substitutions & Variations
- Ground Turkey: Use instead of beef for a lighter option.
- Black Beans: Replace kidney beans for a different flavor and texture.
- Crushed Tomatoes: Substitute diced tomatoes if you prefer a smoother consistency.
How Can I Customize this Recipe?
- Diet: Use ground chicken or turkey for a lower-fat version.
- Flavor: Add green or red bell peppers for extra sweetness and color.
- Spice: Increase the chili powder or add cayenne pepper for a spicier kick.
Storage
Store leftovers 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.
👩🍳 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 more meal prep hacks!
Expert Tips for Success
To enhance the flavors, let the chili simmer longer than 1 hour if time allows.
For a thicker chili, reduce the amount of water or let it simmer uncovered for the last 30 minutes.
Reheat chili in a pot over medium heat, stirring occasionally until heated through.
How to Cook with a Dutch Oven: Tips and Tricks
- Preheat Slowly: Avoid placing a cold Dutch oven on high heat. Preheat it slowly to ensure even cooking and protect the enamel coating.
- Maintain Even Heat: Dutch ovens retain heat well, so use medium or low heat to prevent burning.
- Layer Flavors: Start with browning meat and sautéing aromatics (like onions and garlic) to build deep, layered flavors.
- Liquid Management: Dutch ovens seal tightly, so less liquid evaporates. Adjust recipes by reducing the liquid slightly if you're adapting them for a Dutch oven.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover chili on tacos or top hot dogs with chili for an easy meal.
- Mix chili with macaroni and cheese for the perfect kid's meal.
- Add excess cooked ground beef to Baked Beans with Ground Beef.
Need Something To Pair This With?
- This Old Fashioned Cornbread is perfect for soaking up the chili.
- Make a Tomato and Avocado Side Salad for a light and refreshing side dish.
- Top Baked Potatoes with chili for a complete meal.
In The Mood For a Similar Dish?
- Beef and Bean Enchiladas
- One-Pot Spaghetti Bolognese
- Smoky Tex Mex Chili with Brisket
- One Pot Cheesy Pasta with Ground Beef (Chili Mac)
Related
More beef recipes you will love:
FAQ
Cooking chili in a Dutch oven ensures even heat distribution, deep flavors, and tender meat, making it ideal for slow-cooked, hearty dishes.
Cincinnati chili is sweeter and spicier, featuring cinnamon and sometimes chocolate. It's often served over spaghetti or hot dogs, unlike regular chili which is typically served in a bowl
Let the chili simmer uncovered for the last 30 minutes or add a small amount of cornstarch slurry.
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.
📖 Recipe
Dutch Oven Chili: Cincinnati Style
Equipment
- Dutch oven
- Wooden spoon
- Measuring Spoons
- Knife
- Cutting board
Ingredients
- 2 lbs lean ground beef
- 2 cans dark kidney beans drained
- 1 medium onion diced
- 2 cloves garlic minced
- 2 15 oz cans tomato sauce
- 2 15 oz cans diced tomatoes
- 2 ½ tablespoons chili powder
- 2 tablespoons white vinegar
- 2 bay leaves
- 2 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon cinnamon
- 4-5 cups water
Additional Toppings
- cheddar cheese shredded
- onion diced
Instructions
- In a large Dutch oven, brown 2 lbs of lean ground beef over medium-high heat. Add 1 diced medium onion and 2 minced garlic cloves. Break the beef apart as it cooks and drain any excess fat if needed.
- Stir in 2 cans of diced tomatoes and 2 cans of tomato sauce.
- Add 2 ½ tablespoons of chili powder, 2 bay leaves, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of ground cinnamon. Mix the spices into the chili thoroughly.
- Pour in 2 tablespoons of white vinegar and 4 cups of water, adjusting to your desired consistency (begin with 3 cups and add more as needed).
- Reduce the heat to low, cover the pot, and allow the chili to simmer for at least 1 hour.
- Add 2 cans of drained dark 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.
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Notes
- Ground Turkey: Use instead of beef for a lighter option.
- Black Beans: Replace kidney beans for a different flavor and texture.
- Crushed Tomatoes: Substitute diced tomatoes if you prefer a smoother consistency.
