Dutch Oven Chili Recipe (Cincinnati-Style)
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.
Servings: 8
Calories: 250kcal
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.
Video
Notes
Storage Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze To freeze, portion the chili into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat Reheat chili in a pot over medium heat, stirring occasionally until heated through.
Substitutions
- 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.
Nutrition
Calories: 250kcal | Carbohydrates: 17g | Protein: 30g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 997mg | Potassium: 719mg | Fiber: 6g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 5mg
