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.
Beef Chili (Ground Chuck, Stovetop Simmered)
2 lb 80/20 ground chuck browned in the pot, then simmered lid-off with tomato, aromatics, beans, and stock
dutch-oven Timer
Set for 45 mins @ Medium then Low Heat
Ingredients
Base recipe calibrated for 8 adults.
Get to the Point Execution
Brown 2 lbs ground beef in a Dutch oven over medium heat. Drain fat. Add diced onion, garlic, and jalapeño.
Stir in chili powder, cumin, smoked paprika, and oregano. Cook 1 minute until fragrant.
Add diced tomatoes, tomato paste, kidney beans, and beef broth. Bring to a simmer, reduce heat to low.
Simmer 45 minutes uncovered, stirring occasionally. Serve topped with sour cream and shredded cheddar.
Step-by-Step Guided Instructions
Heat a 6-qt Dutch oven over medium heat. Add 2 lbs ground beef and cook, breaking into crumbles, for 8 minutes until fully browned and no pink remains. Drain excess fat, leaving about 1 tablespoon in the pot.
Leave a little fat in the pot for flavor but drain the rest or your chili will be greasy.
Add 1 diced onion, 3 minced garlic cloves, and 1 seeded and diced jalapeño to the beef. Cook 3 minutes. Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook 1 minute until the spices are fragrant.
Toasting the spices in the fat releases their oils and gives the chili a deeper, more complex flavor.
Pour in one 28 oz can diced tomatoes with their juice, 2 tablespoons tomato paste, one 15 oz can kidney beans (drained and rinsed), and 1 cup beef broth. Stir well, bring to a simmer, then reduce heat to low.
The tomato paste adds concentrated umami richness that a can of diced tomatoes alone cannot deliver.
Simmer uncovered for 45 minutes, stirring every 10 minutes, until the chili is thick and the flavors have melded. Taste and adjust salt. Serve in deep bowls topped with a dollop of sour cream and shredded cheddar cheese.
Chili always tastes better the next day. Make a big batch, refrigerate overnight, and reheat for even deeper flavor.
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.
Skip the jalapeño and reduce the chili powder to 1 tablespoon for milder heat. Top with extra cheese and serve with cornbread for dipping.
- Cornbread
- Tortilla chips
- Simple green salad
Reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if it has thickened too much overnight.