Dutch Oven Chili (Thick, Hearty Beef & Bean Chili in One Pot)

This Dutch oven chili is thick, beefy and deeply spiced: brown 2 lb of ground beef right in the pot, toast the chili powder and cumin in the fat, then let tomatoes and beans simmer low for about 90 minutes until the chili turns rich and spoonable. One pot, about 2 hours start to finish, and it feeds 8 — with leftovers that taste even better the next day.

Why a Dutch oven makes better chili

Chili asks for two things a thin stockpot does badly: a hard sear at the start and a long, steady, low simmer that doesn't scorch the bottom. Heavy enameled cast iron does both. The thick base builds a dark fond when you brown the beef, then holds an even, gentle heat so the pot can bubble lazily for an hour and a half without catching. The enamel is non-reactive, so a long simmer with tomatoes and vinegar won't pick up a metallic taste, and there is no seasoning to maintain.

We developed this recipe in the Alva Nori 5-Qt Round Dutch Oven — enameled cast iron, induction-ready and oven-safe to 500°F with the lid on — which holds the full batch with about an inch of headroom below the rim. Cooking for a bigger crowd? Our Dutch oven size guide shows what each size holds, quart by quart.

Ingredients

Makes about 3 quarts · 8 servings · Prep 15 minutes · Cook 1 hour 45 minutes

• 1 tablespoon neutral oil (canola or avocado)
• 2 lb ground beef (85% lean)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 5 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• ¼–½ teaspoon cayenne pepper (optional, to taste)
• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• 1½ cups beef broth
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) kidney or pinto beans, drained and rinsed
• 1 tablespoon brown sugar
• 2 tablespoons masa harina mixed with ¼ cup water (optional, to thicken)
• 1 tablespoon apple cider vinegar
• To serve: shredded cheddar, sour cream, sliced green onions, cilantro, tortilla chips

Instructions

1. Preheat the pot. Set the Dutch oven over medium heat for 4–5 minutes, then add the oil. Enameled cast iron heats slowly and evenly — don't blast an empty pot on high.
2. Brown the beef. Add the ground beef, press it into an even layer and let it sit undisturbed for 3–4 minutes to brown. Break it up and keep cooking, stirring occasionally, until no pink remains and plenty of browned bits form on the bottom, 8–10 minutes total (ground beef should reach 160°F). Spoon off all but about 2 tablespoons of fat.
3. Soften the vegetables. Add the onion, bell pepper and jalapeño with a pinch of salt. Cook, stirring, until softened, 5–6 minutes. Add the garlic and cook 1 minute more.
4. Bloom the spices. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, 2 teaspoons salt, black pepper and tomato paste. Cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
5. Deglaze. Pour in the beef broth and scrape up the browned bits from the bottom with a wooden spoon — that fond is where the flavor lives.
6. Add tomatoes and beans. Stir in the crushed tomatoes, beans and brown sugar. Bring to a simmer over medium-high heat.
7. Simmer low and slow. Reduce the heat to low so the chili barely bubbles. Set the lid on slightly ajar and simmer for 1½ hours, stirring every 15–20 minutes and scraping the bottom. Oven option: cover with the lid ajar and transfer to a 300°F oven for 1½–2 hours, stirring halfway.
8. Thicken. Remove the lid for the last 15 minutes to reduce. For a thicker, slightly silky chili, stir in the masa harina slurry and simmer 5 minutes more.
9. Finish and rest. Turn off the heat, stir in the apple cider vinegar and taste for salt. Let the chili rest 10 minutes, then serve with your toppings.

Tips for the best Dutch oven chili

• Don't rush the browning. Grey, steamed beef makes flat chili. Let the meat sit and color before you break it up; if your pot is smaller than 5 quarts, brown it in two batches.
• Toast the spices in fat. Thirty seconds to two minutes in the hot fat wakes up chili powder and cumin far more than stirring them into liquid.
• Keep the simmer gentle. Cast iron holds heat, so once the pot is hot you need less flame than you think. A few lazy bubbles is the target; a rolling boil can scorch the bottom.
• Make it ahead. Chili improves overnight. Cool it, refrigerate it in airtight containers (not in the pot) for up to 4 days, and reheat to a simmer. It also freezes well for 3 months.
• Clean-up is easy. If anything sticks, fill the pot with warm water, bring it to a simmer for a few minutes and it lifts right off. Hand wash with warm soapy water and a soft sponge — enameled cast iron isn't a dishwasher pot.

Frequently asked questions

Can I make chili in the oven in a Dutch oven?

Yes. Brown the beef, cook the vegetables and spices, and bring everything to a simmer on the stovetop first. Then set the lid on slightly ajar and move the pot to a 300°F oven for 1½ to 2 hours, stirring once halfway. The oven's all-around heat means you don't have to watch the bottom as closely.

How long should chili simmer?

At least 1 hour, and ideally 1½ to 2 hours. The beef is fully cooked during browning and canned beans are already cooked, so the simmer is about flavor and texture: it melds the spices, breaks down the tomatoes and thickens the chili.

How do I thicken chili?

Simmer it uncovered for the last 15–20 minutes so the liquid reduces. For more body, stir in 2 tablespoons of masa harina mixed with ¼ cup water and simmer 5 minutes, or mash a cup of the beans against the side of the pot and stir them back in.

More one-pot Dutch oven recipes: Dutch oven pot roast and no-knead Dutch oven bread — a crusty loaf is a great match for a bowl of chili.