Dutch Oven Chili
Dutch Oven Chili is smoky and spicy with layers of flavor and will soon become your go-to beef chili recipe! It makes plenty, so it’s perfect for a casual game day get-together or to enjoy some now and freeze some for later!
Servings: 10 -12
Ingredients
- 4 pounds ground chuck
- Salt and freshly ground black pepper
- 3 tablespoons canola oil or another cooking oil
- 2 large onions chopped
- 2 stalks celery chopped
- 4 large Poblano peppers seeded and chopped
- 1 large red bell pepper seeded and chopped
- 10 cloves garlic chopped
- 1/4 cup chili powder hot or mild, plus more to taste
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried Mexican oregano
- 4 cups beef broth
- 1 can (29-ounce) crushed tomatoes
- 1 can (10.75-ounce) tomato puree 10.75-ounce tomato puree
- 1 can (10-ounce) diced tomatoes with green chiles undrained
- 1 cup water for rinsing out the cans of tomatoes
- 3-4 chipotle chiles canned in adobo sauce plus 2 tablespoons of the adobo sauce, chopped
- 2 cans (15-ounce each) pinto beans drained and rinsed
- 2 cans (15-ounce each) black beans drained and rinsed
- 1/2 cup chopped cilantro plus more for garnish
- 1 tablespoon sugar if needed and to taste
- Cheese
- Tortilla chips
- Sour cream
- Jalapeno
- Avocado
- Onion
- Lime wedges
Instructions
- Heat a large skillet over medium-high heat. Add the ground chuck and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown well, breaking up the meat as you go until it is no longer pink. Drain off all excess fat. Set aside.
- Heat the oil in a large Dutch oven over medium-high heat.
- Add the onion, reduce heat to medium-low and cook for 4-5 minutes or until beginning to soften.
- Add the celery, Poblanos and red bell pepper. Cook for 6-7 minutes or until softened.
- Transfer the browned meat to the Dutch oven. Sprinkle the spices and the garlic over the meat and stir well.
- Add the beef broth, water from rinsing out the cans of tomatoes, crushed tomatoes, tomato puree, diced tomatoes with green chiles, chipotle chiles, adobo sauce and the beans.
- Bring to a boil, reduce heat to low, and simmer, stirring occasionally for 1 to 1 1/2 hours.
- Let stand for 15-20 minutes. Season to taste with salt, black pepper and a pinch of sugar if needed. Stir in cilantro.
- Serve with garnishes of choice: Cheese, tortilla chips, sour cream, cilantro, jalapeno, avocado, onion/scallion and lime wedges.
Notes
SUBSTITUTIONS:
- You can use ground turkey or chicken in this recipe if you don’t consume beef.
- I brown the meat separately for this Dutch oven chili recipe to remove all the excess fat/grease.
- Roasting the Poblanos adds another layer of flavor.
- Dutch oven chili needs time for the flavors to come together. Collagen-rich ground chuck needs a good hour or two to break down and become tender. This recipe for ground beef chili calls for simmering for an hour, but don’t be afraid to simmer it longer.
- Can be made 1-2 days ahead. Keep refrigerated.
- Reheat on the stovetop or in the microwave.
- Cool and place in airtight containers in the desired amount. Freeze for 1-2 months.
- Thaw in the refrigerator. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 572kcal | Carbohydrates: 14g | Protein: 35g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 591mg | Potassium: 924mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2626IU | Vitamin C: 78mg | Calcium: 105mg | Iron: 6mg