One-Pot Dutch Oven Dad Chili
Hearty ground beef, kidney beans, crushed tomatoes, and bold chili spices simmered in one heavy pot.
dutch-oven Timer
Set for 35 mins @ Medium Simmer
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Brown 2 lbs ground beef with 1 diced onion and 4 garlic cloves in Dutch oven.
Drain excess grease leaving 1 tbsp in pot.
Add chili powder, cumin, smoked paprika, tomato paste, crushed tomatoes, and kidney beans.
Simmer covered on low for 30 minutes until thick and rich. Top with cheddar and sour cream.
Step-by-Step Guided Instructions
Heat a 6-qt Dutch oven over medium heat. Add 2 lbs ground beef (80/20 or 85/15) and 1 diced yellow onion. Cook for 7 minutes until beef is browned, breaking into crumbles with a wooden spoon.
Browning the onions directly in rendering beef fat sweetens the aromatics.
Add 4 minced garlic cloves, 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp oregano, 1.5 tsp kosher salt, and 2 tbsp tomato paste. Stir constantly for 90 seconds.
Blooming spices in hot fat awakens essential oils for 10x deeper chili flavor.
Add one 28-oz can crushed tomatoes, 1 cup beef broth, and two 15-oz cans kidney beans (rinsed and drained). Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes.
Rinsing canned beans removes excess sodium and starch, keeping the chili broth clean and rich.
Uncover during the last 5 minutes to let chili reduce to desired thickness. Ladle into bowls and top with sharp cheddar, sour cream, green onions, and Fritos.
Chili tastes even better the next day after spices and tomatoes marry in the fridge.
Serve over a bed of crunchy Fritos corn chips for classic Texas-style Frito Pie night.
Serve with plenty of mild cheddar cheese, sour cream, and corn chips.
- Warm cast iron cornbread
- Fritos corn chips
- Cheddar cheese and sour cream
Reheat in pot over medium heat with 1/4 cup broth for 5 minutes.