Dutch Oven Chili

This classic Dutch oven chili recipe is packed with a harmonious blend of spices, aromatic vegetables, and tender ground beef.

5 from 7 votes

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Course: main dish

Cuisine: Mexican

Keyword: easy

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings:

Calories: 396kcal

Author: Sophie Viau

Ingredients

1 tablespoon canola oil
1 pound ground beef
1 onion diced
1 green bell pepper diced
4 cloves garlic minced minced
1 can (28 oz) diced tomatoes or tomato sauce
1 can (17 oz) kidney beans raised and drained
1 tablespoon cumin
1 tabespoons chili powder
1 teaspoons cinnamon
1 teaspoon garlic powder
2 green onions sliced
1 cup beef broth or chicken broth
1 teaspoon salt
½ teaspoon black pepper

Instructions

Heat your large Dutch oven over medium heat and add the olive oil. Allow it to warm up, and then add the ground beef. Break it up with a wooden spoon and let it brown to perfection.
Dice the onion, green bell pepper, and garlic cloves. Add them to the Dutch oven and let them sauté with the beef until they turn tender.
Add the rest of the ingredients. Stir everything together, allowing the flavors to meld
Lower the heat and let your chili simmer in the Dutch oven for about an hour. This will allow the flavors to intensify.
Remove from heat, serve in bowls and garnish with green onions

Notes

Store chili in the fridge in an airtight container for up to 4 days.

You can also freeze the leftover Dutch oven chili. Allow the chili to cool completely before transferring it to an airtight container or freezer bag. Label and date the containers, and store them in the freezer for up to 3 months

Nutrition