dutch-oven ChartsDATASHEET // CT-DO-069
dutch-ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Classic Beef Chili con Carne (80/20 Ground Beef & Kidney Beans) in the dutch oven
Specification: 2.5 lb 80/20 ground chuck browned with cumin, chili powder, and dark beer
Target Temp
350°F (177°C)
Stovetop / Oven
Total Time
90–120 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
170°F (77°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat dutch oven to 350°F (177°C). Prepare classic beef chili con carne (80/20 ground beef & kidney beans) (2.5 lb 80/20 ground chuck browned with cumin, chili powder, and dark beer).
2
Cook
Cook for 90–120 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Chili turns deep brick red, thickens luxuriously, and oil droplets float glossy on the surface Confirm internal temperature reaches 170°F (77°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Ground Beef Cooking Guide & International Chili Society Rules
Pro Tip: Keep the heavy Dutch oven lid slightly ajar to let excess water vapor gently escape while concentrating deep chili flavors over two hours.
Related dutch oven Cook Times
No-Knead Bread (Lean Dough Boule)
450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
325°F (163°C)2.5–3 hours
Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)