A bubbling pot of Dutch oven chili is the kind of dinner that warms a house and clears the calendar. This simple recipe uses 1 pound of ground beef or turkey, canned tomatoes and beans, and pantry spices to make a hearty, forgiving chili that’s perfect for weeknights, game-day gatherings, or a cozy weekend supper. If you like one-pot comfort, it sits as satisfyingly on the table as a slow-braised Dutch oven pot roast and comes together in far less time.
Why you’ll love this dish
This Dutch oven chili is quick, flexible, and built for leftovers — everything most home cooks want from a chili recipe. It’s an economical way to feed a crowd, easily scales up, and tastes better the next day after the flavors meld.
“We made this for a cold weeknight and everyone asked for seconds. Simple, no-fuss, and delicious.” — a typical weeknight review
Perfect occasions:
- Weeknight family dinners when you need a fast, filling meal.
- Potlucks and game-day spreads because it holds well in a slow cooker or Dutch oven.
- Meal prep — it freezes and reheats beautifully.
The cooking process explained
Think of this as a short braise. Brown the meat, sweat aromatics, add canned tomatoes and beans, season, then simmer in broth until the chili thickens. No long simmering required; the Dutch oven concentrates flavor while keeping textures intact. You’ll finish in about 35–45 minutes from start to table.
What you’ll need
- 1 lb ground beef or ground turkey (ground beef gives a richer flavor; turkey keeps it lean)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (fire-roasted works well for extra depth)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup chicken or beef broth (use low-sodium if you want to control salt)
Notes and substitutions:
- For a vegetarian version, substitute 1 lb cooked lentils or crumbled tempeh and use vegetable broth.
- Swap canned tomatoes for 2 cups fresh chopped tomatoes in summer, but add a splash more broth if needed.
- If you prefer a smokier flavor, add 1 tsp smoked paprika or a chipotle in adobo, minced.
Directions to follow
- Heat a Dutch oven over medium heat. If using very lean meat, add 1 tablespoon neutral oil.
- Add the ground meat and cook, breaking it up, until fully browned, about 6–8 minutes. If there’s excess fat, drain it or spoon most out.
- Add the chopped onion and cook until softened, roughly 4–5 minutes. Stir in the garlic and cook 30–60 seconds until fragrant.
- Stir in the diced tomatoes, drained kidney beans, drained black beans, chili powder, and cumin. Season with salt and black pepper.
- Pour in the broth and stir to combine. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 20–30 minutes until the chili thickens and flavors meld.
- Taste and adjust seasoning. Serve hot with your preferred toppings.
Chef’s note: Leave the pot uncovered while simmering to reduce and concentrate flavors; cover only if you want a soupier texture.
Best ways to enjoy it
This chili is a blank canvas for toppings and sides. Try shredded cheddar, sliced green onions, a dollop of sour cream, or crushed tortilla chips. For a crowd-pleasing twist, ladle chili over fries and bake briefly for a loaded plate of chili cheese fries that are irresistible at game day.
Pairing ideas:
- Cornbread or warm biscuits to soak up juices.
- A simple green salad to cut richness.
- Tortilla chips for scooping and crunch.
Storage and reheating tips
- Refrigerate: Cool chili to room temperature (no more than 2 hours after cooking) then store in an airtight container for 3–4 days.
- Freeze: Transfer into freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat safely by warming on the stove over medium heat until steaming and at least 165°F throughout, or microwave in 1-minute intervals, stirring between, until 165°F.
- Safety reminder: Reheat once to 165°F; repeated reheating degrades quality and safety.
Pro chef tips
- Browning: Don’t rush the browning step — the caramelized bits from the meat and onions add much of the base flavor.
- Salt in stages: Add a little salt when you brown the meat and adjust at the end after the chili reduces.
- Texture control: If you want thicker chili, mash a few beans against the pot with the back of a spoon or remove the lid for the final 10 minutes.
- Make-ahead: Chili often tastes better the next day. Cool, refrigerate overnight, and reheat gently.
Recipe variations
- Spicy Southwest: Add 1–2 diced jalapeños with the onion and 1 tsp smoked paprika.
- Turkey + Veg: Use ground turkey and toss in a diced bell pepper and 1 cup frozen corn for extra veggies.
- Beer chili: Replace half the broth with a dark lager for richer flavor.
- Three-bean chili: Add a can of pinto beans or white beans to vary texture and color.
- Slow-cooker finish: Brown meat and onions on the stovetop, then transfer everything to a slow cooker and cook on low for 4 hours.
Common questions
Q: Can I use ground turkey instead of ground beef?
A: Yes. Ground turkey keeps the chili leaner. Because turkey can dry out more easily, don’t overcook and consider adding a splash more broth for moisture. Check that turkey reaches 165°F for safety.
Q: How long does this chili take from start to finish?
A: Active time is about 15 minutes (browning and prepping) and simmering is 20–30 minutes, so plan 35–45 minutes total.
Q: Can I make this in advance and freeze it?
A: Absolutely. Cool completely and freeze in meal-sized portions for up to 3 months. Thaw in the fridge overnight and reheat to 165°F.
Q: How do I thicken a thin chili without overcooking?
A: Mash a cup of the beans against the pot to release starch and thicken naturally, or stir in a 1–2 tbsp cornstarch slurry (cold water + cornstarch) and simmer a few minutes.
Q: Is it safe to leave chili on “warm” in a Dutch oven or slow cooker?
A: Keep hot food above 140°F. If you’ll hold chili longer than 2 hours, use a setting that maintains at least 140°F or transfer to shallow containers and refrigerate.
If you want specific swaps for dietary needs or a printable shopping list, tell me which options you prefer and I’ll customize the recipe for you.
Dutch Oven Chili
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey Ground beef gives a richer flavor; turkey keeps it lean.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes Fire-roasted works well for extra depth.
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup chicken or beef broth Use low-sodium if you want to control salt.
Instructions
Cooking
- Heat a Dutch oven over medium heat. If using very lean meat, add 1 tablespoon neutral oil.
- Add the ground meat and cook, breaking it up, until fully browned, about 6–8 minutes. If there’s excess fat, drain it or spoon most out.
- Add the chopped onion and cook until softened, roughly 4–5 minutes. Stir in the garlic and cook for 30–60 seconds until fragrant.
- Stir in the diced tomatoes, drained kidney beans, drained black beans, chili powder, and cumin. Season with salt and black pepper.
- Pour in the broth and stir to combine. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 20–30 minutes until the chili thickens and flavors meld.
- Taste and adjust seasoning. Serve hot with your preferred toppings.