Description
Make hearty Dutch oven chili with ground beef. Simple browning and low-and-slow simmering create deep, rich flavor perfect for cold winter nights. This recipe is beginner-friendly.
Ingredients
- 1 tablespoon olive oil
- 2 pounds 85/15 ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large yellow onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) diced tomatoes
- 2 cups beef broth
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Diced red onion (for serving)
- Fresh cilantro (for serving)
- Tortilla chips (for serving)
Instructions
- Heat olive oil in a 6-quart Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add ground beef, salt, and black pepper to the hot Dutch oven and let it cook undisturbed for 5 minutes until the bottom develops a deep brown crust.
- Break up the beef with a wooden spoon or spatula into bite-sized chunks and continue cooking, stirring occasionally, until no pink remains and beef is browned all over, about 5 more minutes.
- Add diced onion and bell peppers to the pot, reduce heat to medium, and cook for 6-7 minutes until vegetables soften and onion becomes translucent.
- Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, and granulated garlic, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes, tomato sauce, diced tomatoes, and beef broth, then add drained beans and stir to combine everything thoroughly.
- Bring the mixture to a boil over high heat, then reduce heat to low so the chili maintains a gentle simmer with occasional bubbles breaking the surface.
- Simmer uncovered for 90 minutes to 2 hours, stirring every 20-30 minutes to prevent sticking and ensure even cooking.
- Taste the chili after 90 minutes and continue simmering if deeper flavor is desired; the beef should be tender and the liquid thickened.
- Let the chili rest off the heat for 10-15 minutes before serving.
- Serve hot topped with shredded cheese, sour cream, diced onion, cilantro, and tortilla chips. Cook all ground beef to 160°F for food safety.
Notes
- Do not overcrowd the pot when browning beef; work in batches if needed to achieve proper browning instead of steaming.
- Partially cover the Dutch oven during the first hour of simmering, then uncover for the final 30 minutes to thicken.
- Taste at the 90-minute mark and adjust seasoning with salt, chili powder, or a pinch of sugar to balance acidity.
- Chili tastes better the next day after flavors meld overnight.
- Let the beef cook undisturbed for the first 5 minutes to develop a flavorful crust before breaking it apart.
- Storage: Store cooled chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American