All recipes#0105 · dutch oven

Dutch Oven Classic Beef Chili

Name: Dutch Oven Classic Beef Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
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)

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.

High proteinKid approvedEasyServes 8

Cook temp: 300°F; 149°C · preheat
Total time: 60 min; 15 prep · 45 cook
Pull at: 160°F; USDA safe minimum

Meal Instructions Kitchen · 29 Aug 2026 · Reviewed for USDA food safetyPrint card

At A Glance // The Quick Brief

Fluff-Free Execution

Target //Cook at Medium then Low Heat for 60 mins.
Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum).
Golden Rule //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.
Family Tweak //Skip the jalapeño and reduce the chili powder to 1 tablespoon for milder heat. Top with extra cheese and serve with cornbread for dipping.

45:00

Get to the point

1
Brown 2 lbs ground beef in a Dutch oven over medium heat. Drain fat. Add diced onion, garlic, and jalapeño.
2
Stir in chili powder, cumin, smoked paprika, and oregano. Cook 1 minute until fragrant.
3
Add diced tomatoes, tomato paste, kidney beans, and beef broth. Bring to a simmer, reduce heat to low.
4
Simmer 45 minutes uncovered, stirring occasionally. Serve topped with sour cream and shredded cheddar.

Step by step

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Brown the Beef
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.
Why
Leave a little fat in the pot for flavor but drain the rest or your chili will be greasy.
Build the Aromatics
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.
Why
Toasting the spices in the fat releases their oils and gives the chili a deeper, more complex flavor.
Add Liquids and Simmer
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.
Why
The tomato paste adds concentrated umami richness that a can of diced tomatoes alone cannot deliver.
Slow Simmer and Serve
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.
Why
Chili always tastes better the next day. Make a big batch, refrigerate overnight, and reheat for even deeper flavor.

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 & toddler 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.
Serve with: Cornbread · Tortilla chips · Simple green salad
Reheating: Reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if it has thickened too much overnight.

Calories: 360
Protein: 30 g
Carbs: 22 g
Fat: 18 g

Nutrition source: USDA FoodData Central #174224. Cook-time basis: Tested in 6-qt enameled cast iron Dutch oven. Medium heat for browning, then low simmer. USDA FSIS ground beef target 160°F.