Dutch Oven Chili
This hearty Dutch oven chili is a quick, flexible, and delicious meal perfect for weeknights, gatherings, or meal prep.
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.
Notes
Chef’s note: Leave the pot uncovered while simmering to reduce and concentrate flavors; cover only if you want a soupier texture.