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Dutch Oven Chili

Dutch Oven Chili with ground beef, beans, and tomatoes simmered low and slow for a deeply smoky, rich texture. Browned in the Dutch oven, then simmered over coals until thick and hearty.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dutch Oven Chili
  • 2 lb ground beef Ground beef (80/20 or similar) works well for rich flavor.
  • 1 onion Diced onion to build the base flavor.
  • 3 garlic cloves Minced for a fragrant, savory foundation.
  • 2 can (14.5 oz) diced tomatoes Canned diced tomatoes provide body and moisture.
  • 2 can (15 oz) kidney beans Drained kidney beans for hearty texture.
  • 2 tbsp chili powder Adds classic chili flavor and warmth.
  • 1 tsp cumin Ground cumin for earthy depth.
  • 1 tsp smoked paprika Smoky flavor that mimics campfire aromatics.
  • 0.5 Salt and pepper, to taste Season gradually and adjust to preference.
  • 1 Shredded cheese and sour cream, for serving Use as toppings right before serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the base
  1. Heat the Dutch oven over campfire coals, then brown the ground beef with the diced onion and minced garlic, stirring occasionally, until the beef is no longer pink and the onion is softened (about 8 to 12 minutes).
Build the chili
  1. Drain excess fat from the Dutch oven, then stir in diced tomatoes, drained kidney beans, chili powder, cumin, smoked paprika, salt, and pepper until everything is evenly combined and bubbling at the edges (about 2 to 3 minutes).
Simmer low and slow
  1. Cover the Dutch oven and simmer over low coals, stirring occasionally, for 45 minutes to 1 hour until thickened and the flavors taste blended.
Finish and serve
  1. Taste and adjust seasoning with more salt and pepper as needed.
  2. Serve the chili hot, topped with shredded cheese and sour cream.

Notes

Pro tip: if the chili starts simmering too fast, move the Dutch oven to cooler coals to keep it at a gentle bubble—this helps it thicken without scorching. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 3 months (reheat until hot). For a lighter option, use 90% lean or lean ground beef and keep toppings modest.