Dutch Oven Chili
The BEST Dutch oven chili with beef and a medley of beans in a velvety smoky tomato sauce and homemade chili seasoning.
Ingredients
- 5 slices Bacon
- 1 Yellow Onion, (diced)
- 1 Green bell pepper, (diced)
- 1 Red Bell Pepper, (diced)
- 3 cloves Garlic, (diced)
- 2 lbs Ground Beef
- 2 tbsps Brown Sugar
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- 1 tbsp Onion Powder
- 2 tsp Cumin
- 6 oz Tomato Paste, (canned)
- 30 oz Kidney Beans, (rinsed and drained)
- 15 oz Black Beans, (rinsed and drained)
- 28 oz Fire Roasted Crushed Tomatoes, (canned)
- 1 cup Beef Broth
- 1 Bay Leaf
- 12 oz Beer
- 7 oz Chipotle in adobo sauce
- 1 tbsp Heavy Cream
Instructions
- Cook the Bacon: cut bacon into chunks and add to a large dutch oven over medium heat. Cook bacon until the fat renders and the bacon becomes crispy, about 10 minutes. Remove bacon (leave the grease behind) from the pan and set aside (We're going to use this later).
- Sauté the Aromatics: add the diced onions and bell peppers and season with kosher salt and black pepper. Sauté for about 5 minutes until they become soft and slightly caramelized. Stir in the diced garlic and sauté for an additional minute.
- Cook the Beef: add the ground beef over medium-high heat. Brown the ground beef until it's no longer pink. Break it up into crumbles as it cooks, then add the brown sugar, smoked paprika, chili powder, onion powder, cumin, and tomato paste. Mix together and continue to cook until the tomato paste is evenly distributed. Add kidney beans, black beans, crushed tomatoes, broth, beer, bay leaf, cooked bacon, and chipotles in adobo. Stir everything together until combined.
- Bring to a boil and boil for 5 minutes, then reduce to low heat and simmer for 40 minutes to an hour, uncovered, so that the chili thickens. The longer it simmers, the more the flavors meld together, so feel free to let it simmer for 2-3 hours if time allows (if simmering longer than an hour, I recommend covering with the lid so that the chili doesn't dry out). Add the heavy cream and stir together.
- Serve and Enjoy: Ladle the hot Dutch oven chili into bowls and garnish with your favorite toppings. Consider options like shredded cheddar cheese, sour cream, chopped fresh cilantro, or even sliced jalapeños for an extra kick.
Notes
Tips for the Best Chili
- Taste your chili as it cooks and adjust the seasoning as needed. You may want to add more salt, chili powder, or other spices to achieve the perfect balance.
- For a richer flavor, consider adding a bit of umami with ingredients like a dash of soy sauce, Worcestershire sauce, or even a small piece of unsweetened chocolate.
- Chili often tastes even better the next day, as the flavors continue to meld. Consider making it in advance for an even tastier meal.
- Adjust thickness: if you like a thicker chili, you can cook it longer OR adda. cornstarch slurry to the pot ater it's done simmering (1 tbsp and 2 tbsps of water mixed together). If you prefer a looser texture, consider adding another 1/2 cup of beef stock or simmer for just 40 minutes and allow it to cool.
Nutrition
Calories: 762kcal, Carbohydrates: 105g, Protein: 43g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 896mg, Potassium: 2108mg, Fiber: 33g, Sugar: 10g, Vitamin A: 20090IU, Vitamin C: 62mg, Calcium: 213mg, Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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