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Dutch Oven Chili Recipe

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4.3 from 2 reviews

A hearty and flavorful Dutch Oven Chili that combines crispy bacon, ground beef, a medley of beans, and smoky chipotle peppers simmered to perfection in a rich tomato and beer-based sauce. This recipe offers a perfect balance of smoky, spicy, and savory notes, ideal for a comforting meal that serves 10.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Meat and Bacon

  • 5 slices Bacon, cut into chunks
  • 2 lbs Ground Beef

Vegetables and Aromatics

  • 1 Yellow Onion, diced
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 3 cloves Garlic, diced

Spices and Seasonings

  • 2 tbsp Brown Sugar
  • 1 tbsp Smoked Paprika
  • 1 tbsp Chili Powder
  • 1 tbsp Onion Powder
  • 2 tsp Cumin
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste

Canned and Packaged Ingredients

  • 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)
  • 7 oz Chipotle Peppers in adobo sauce
  • 12 oz Beer

Liquids

  • 1 cup Beef Broth

Finishing Touch

  • 1 tbsp Heavy Cream

Instructions

  1. Cook the Bacon: Cut bacon into chunks and add to a large Dutch oven set over medium heat. Cook until the fat renders and the bacon becomes crispy, about 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot for flavor.
  2. Sauté the Aromatics: Add diced onions, green and red bell peppers into the Dutch oven. Season with kosher salt and black pepper. Sauté for about 5 minutes until the vegetables soften and start to caramelize. Stir in the diced garlic and cook for an additional minute until fragrant.
  3. Cook the Beef and Spice It Up: Add ground beef to the pot on medium-high heat. Brown the meat, breaking it up into small crumbles until no longer pink. Stir in brown sugar, smoked paprika, chili powder, onion powder, cumin, and tomato paste, mixing thoroughly to evenly coat the beef. Continue cooking until the tomato paste is well incorporated.
  4. Add Beans and Liquids: Stir in kidney beans, black beans, fire roasted crushed tomatoes, beef broth, beer, bay leaf, cooked bacon pieces, and chipotle peppers in adobo sauce. Mix everything until fully combined.
  5. Simmer the Chili: Bring the mixture to a boil and let it boil for 5 minutes. Reduce heat to low and simmer uncovered for 40 minutes to an hour, stirring occasionally to allow the chili to thicken and the flavors to meld. For longer simmer times (up to 2-3 hours), cover the pot with a lid to prevent drying out.
  6. Finish with Cream: Remove the bay leaf and stir in 1 tablespoon of heavy cream to add richness and mellow the spice before serving.
  7. Serve and Garnish: Ladle hot chili into bowls and top with your favorite garnishes such as shredded cheddar cheese, sour cream, chopped fresh cilantro, or sliced jalapeños for an extra kick.

Notes

  • The longer you simmer the chili, the more the flavors deepen — feel free to let it simmer for up to 3 hours with the lid on to prevent drying.
  • Adjust the amount of chipotle in adobo sauce based on your heat preference.
  • To make it spicier, add additional jalapeños or hot sauce as a topping.
  • This chili freezes well for up to 3 months; thaw overnight in the fridge before reheating.
  • Use a good quality beer with moderate bitterness for best flavor results.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/dutch-oven-chili-recipe/