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Meal Instructions
Specimen #0105·DUTCH OVEN·Easy

Dutch Oven Classic Beef Chili

Hearty ground beef and kidney bean chili slow-simmered on the stovetop in a Dutch oven until thick, rich, and packed with deep smoky flavor.

Cook temp
MEDIUM → LOW HEAT
Total time
60m
REST
0m
Serves
8
PULL AT
160°F
Ingredients
2 lbs Ground Beef — 80/20
15 oz Kidney Beans — one can, drained and rinsed
28 oz Diced Tomatoes — one can with juice
2 tbsp Tomato Paste
1 large Yellow Onion — diced
3 cloves Garlic — minced
1 medium Jalapeño — seeded and diced
2 tbsp Chili Powder
1 tbsp Ground Cumin
1 tsp Smoked Paprika
1 tsp Dried Oregano
1 tsp Kosher Salt
1/2 tsp Black Pepper
1 cup Beef Broth
1/2 cup Sour Cream — for serving
1/2 cup Shredded Cheddar Cheese — for serving
Equipment
6-Qt Dutch Oven
Wooden Spoon
Ladle
DirectionsGet to the point
1Brown 2 lbs ground beef in a Dutch oven over medium heat. Drain fat. Add diced onion, garlic, and jalapeño.
2Stir in chili powder, cumin, smoked paprika, and oregano. Cook 1 minute until fragrant.
3Add diced tomatoes, tomato paste, kidney beans, and beef broth. Bring to a simmer, reduce heat to low.
4Simmer 45 minutes uncovered, stirring occasionally. Serve topped with sour cream and shredded cheddar.
Dad pro tip

This is the chili you bring to the neighborhood cookoff. The secret weapon is the smoked paprika. It adds a subtle smokiness that people cannot quite identify but they always ask for the recipe.

Kid adjustment

Skip the jalapeño and reduce the chili powder to 1 tablespoon for milder heat. Top with extra cheese and serve with cornbread for dipping.

Reheat

Reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if it has thickened too much overnight.

BASIS: Tested in 6-qt enameled cast iron Dutch oven. Medium heat for browning, then low simmer. USDA FSIS ground beef target 160°F.360 kcal · 30g protein · 22g carbs · 18g fat
USDA FoodData Central #174224
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