Dutch Oven Chili - Bites with Bri (2024)

This stovetop Dutch Oven Chili recipe is hearty, rich, and full of flavor. The bacon, chipotle peppers, and adobo sauce add a delicious smokiness. This recipe will work with an enameled or cast iron dutch oven.

My Dutch oven chili recipe with cornbread is the perfect fall dinner that your whole family will love. Comfort food at its finest, like my Easy Dutch Oven Pork Chops or 7 Can Taco Soup with Ranch Dressing Mix!

If you have extra ground beef, try my Perfect Hamburger Patty Recipe.

Not a fan of beans? Try my recipe for No Bean Instant Pot Chili or !

If you love cooking in your Dutch oven, check out The Best 18 One Pot Dutch Oven Recipes.

Why You’ll Love This Recipe

• This chili on the stove is the perfect fall family dinner recipe.
• Making chili in a Dutch oven is super easy & simple.
• The chipotles, adobo sauce, and bacon add a deep smokey flavor and some spice.
• The honey helps balance out the acidity from the tomatoes and the heat from the peppers.
• Using diced & crushed tomatoes adds more texture compared to tomato sauce.
• The heat level is totally customizable.
• A combination of bacon and 85/15 ground beef adds enough fat to the pot to sauté the vegetables. No olive oil needed.
• Beef chili reheats and freezes well. It actually tastes better the next day!
• It is delicious on its own or loaded with your favorite toppings.
• This recipe can be made in a cast iron or enameled dutch oven.

Ingredients & Substitutions

• Ground Beef: I recommend the 85/15 for the best flavor. If you want to use a leaner ground beef or ground turkey or chicken, you may need to add a little olive to the pan to make up for the lost fat.
• Smoked Paprika: Be sure to use smoked (not regular). It has a better flavor.
• Chipotles: Remove only 1-3 peppers from the can to use (depending on how spicy you want the chili). Chop finely. These have a bit of a kick. If you do not want to add much spice, just use the adobo sauce. Leftover peppers can be stored in the fridge.
• Honey: Substitute for sugar.
• Beans: Substitute for your favorite beans.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Dutch Oven Chili

Quick Overview

• Brown bacon and beef over medium-high heat.
• Toast spices.
• Sauté onion & green bell peppers.
• Add liquids & beans.
• Simmer covered.

Step by Step Instructions

Step 1: In a large dutch oven over medium heat high heat, fry the bacon until browned.

Step 2: Add the ground beef and break into crumbles with a spoon. Reduce heat to medium.

Step 3: Add all of the spices. Sauté for 1-2 minutes or until fragrant.

Step 4: Add the bell pepper and onion. Sauté for 4-5 minutes.

Step 5: Add the crushed tomatoes, diced tomatoes, chipotles, adobo sauce, worcestershire, kidney, and pinto beans. Add about ½ cup water to the empty can of crushed tomatoes. Swirl it around and add the water as well. Bring to a light boil.

Step 6: Reduce the heat to medium low and simmer covered for at least 60 minutes, stirring occasionally. Adjust the heat if needed.

Step 7: Remove the lid. If needed, simmer on medium uncovered until the chili reaches desired thickness.

Recipe Serving Suggestions

Chili is not complete without the toppings. Here’s what I recommend:

• Sour cream or Greek yogurt
• Shredded cheddar cheese
• Fritos or tortilla chips
• Crackers
• Chopped cilantro
• Chopped jalapeños
• Diced onion
• Limes
• Diced avocado

Check out more ideas for Toppings for Chili.

Chili must be served with some sort of bread. My favorite is cornbread because I like the sweetness. It is also delicious on baked potatoes. Here are some ideas:

• Cornbread without Buttermilk
• Homemade Rustic Bread
• Old Fashioned Yeast Rolls
• Crispy Oven Roasted Baked Potatoes

Expert Tips & Variations

• Brown the bacon & beef. The maillard reaction adds a ton of flavor.
• Simmer. This chili needs to be cooked for at least 60 minutes so the flavors can develop. You can also cook it in the oven at 250. If you have time, allow it to simmer for up to 2-3 hours. Check and stir to ensure it is not burning on the bottom. You can also transfer it to a crockpot or slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Add more vegetables. A handful of greens can be wilted in at the end. Carrots or celery are also great additions.
• Thin out with broth. If the chili is too thick, thin it out by adding beef broth or stock.
• Freeze leftovers. Chili can be stored in the fridge for 3 days or in the freezer for up to 3 months. Portion in freezer bags or containers. Heat directly from frozen on the stove when ready to serve.

Recipe FAQs

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