Dutch Oven Chili
Dutch Oven Chili made with ground beef, black beans and topped with some crispy bacon. This hearty chili is the perfect meal for a cold night or to serve at your next game day. Simmers in a Dutch Oven pot for hours, bringing out all the flavors. Use the bacon grease to make a side of cast iron skillet cornbread for a pure comfort meal.
Servings: 6 People
Calories: 486kcal
Equipment
Ingredients
- 10-12 Strips of Thick Cut Bacon Diced
- 1 Tablespoon Olive Oil
- 1 Large Yellow Onion Diced
- 2 Red Bell Peppers Diced
- 1.5 Pounds Ground Beef
- 3 Cloves Garlic Minced
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- ½ teaspoon Black Pepper to taste
- 1 15oz Can of Tomato Sauce
- 1 10oz Can of Rotel Tomatoes Or other diced tomatoes
- 2 15oz Cans of Black Beans Drained and rinsed
- ½ Cup Water More or less depending on your desired consistency
Toppings
- Shredded Cheese
- Diced Green Onion
- Sour Cream
- Bacon
- Fresh diced Jalapeños
Instructions
- Start off by warming up a large dutch oven or other heavy large pot over medium heat. Cook the diced bacon until crispy. Remove from the pot and place on a paper towel on a plate. Carefully remove the excess grease, leaving just a little bit on the bottom. Just enough to cover the bottom of the pot. Save a tablespoon worth to make a cast iron skillet cornbread
- In a now empty pot, add the olive oil and onions. Sauté until soft and translucent. About 5 minutes. Add the peppers and jalapeños and continue to cook until soft. About 5 more minutes.
- Add the ground beef. Using a wooden spoon, break up the beef and cook until fully browned. Drain the excess grease once the meat is done.
- Add in garlic and spices then mix well. Cook for 30 seconds until garlic is fragrant.
- Then add in tomato sauce, diced tomatoes, and beans. Mix until fully incorporated.
- Add in the water. Add in ½ cup at a time until you have reached your desired consistency.
- Allow chili to simmer on low heat for 20-30 minutes with the lid on. Stir often. The longer it simmers the better it is. I will let it go as long as 2 hours. If you have time, it is worth it!
- Top with the bacon and your other favorite chili toppings.
Notes
Ingredient Notes:
Bacon: I like to use a thick cut bacon for this chili. Cook it first until crispy then keep just a bit of the bacon grease to sauté the peppers and onions in.
Smoked Paprika: Regular paprika will work great as well. However, if you can find smoked paprika it really adds a lot to this dish.
Ground Meat: The preferred meat for this chili is a lean ground beef but a ground turkey or even venison can be used as well.
Diced Tomatoes: The best diced tomatoes to use in this chili is a Rotel style. They are cut up smaller and come with some diced green chilis.
Water: This chili can be really thick, so adding water will help thin it out. Start with ½ cup and add until you reach your desired consistency.
Topping Ideas: Cheddar Cheese (or pepper jack), green onion, or sour cream.
Nutrition
Calories: 486kcal | Carbohydrates: 5g | Protein: 26g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 786mg | Potassium: 509mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1039IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 3mg