One-Pot Dutch Oven Dad Chili
Hearty ground beef, kidney beans, crushed tomatoes, and bold chili spices simmered in one heavy pot.
- Cook temp
- 300°F
- 149°C · preheat
- Total time
- 45 min
- 10 prep · 35 cook · 5 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
Beef, Bean & Beer Chili Recipe - How to Make Beef & Beer Chili · Food Wishes
Chef John demonstrates browning ground beef, blooming the chili spices directly in the rendered fat, and simmering with beans.
- Target //Cook at Medium Simmer for 35 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //Serve over a bed of crunchy Fritos corn chips for classic Texas-style Frito Pie night.
- Family Tweak //Serve with plenty of mild cheddar cheese, sour cream, and corn chips.
Ingredients
- 2 lbsGround Beef (80/20 or 85/15)
- 1 piecesYellow Onion, diced
- 4 clovesFresh Garlic, minced
- 3 tbspChili Powder
- 1 tbspGround Cumin
- 2 tbspTomato Paste
- 28 ozCrushed Tomatoes, 1 large can
- 2 cansRed Kidney Beans, 15 oz each, drained
- 1 cupsBeef Broth
- 1 1/2 tspKosher Salt
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Get to the point
- 1
Brown 2 lbs ground beef with 1 diced onion and 4 garlic cloves in Dutch oven.
- 2
Drain excess grease leaving 1 tbsp in pot.
- 3
Add chili powder, cumin, smoked paprika, tomato paste, crushed tomatoes, and kidney beans.
- 4
Simmer covered on low for 30 minutes until thick and rich. Top with cheddar and sour cream.
Step by step
Tap a step to cross it offBeef & Onion Browning
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.
WhyBrowning the onions directly in rendering beef fat sweetens the aromatics.
Bloom the Spices & Tomato Paste
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.
WhyBlooming spices in hot fat awakens essential oils for 10x deeper chili flavor.
Tomatoes & Beans Simmer
30 minAdd 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.
WhyRinsing canned beans removes excess sodium and starch, keeping the chili broth clean and rich.
Thickening & Garnish
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.
WhyChili tastes even better the next day after spices and tomatoes marry in the fridge.
- Dad pro tip
- Serve over a bed of crunchy Fritos corn chips for classic Texas-style Frito Pie night.
- Kid & toddler adjustment
- Serve with plenty of mild cheddar cheese, sour cream, and corn chips.
- Serve with
- Warm cast iron cornbread · Fritos corn chips · Cheddar cheese and sour cream
- Reheating
- Reheat in pot over medium heat with 1/4 cup broth for 5 minutes.
- Calories
- 480
- Protein
- 44 g
- Carbs
- 32 g
- Fat
- 20 g
Nutrition source: USDA FoodData Central #174032. Cook-time basis: Tested in 6-qt enameled cast iron Dutch oven with 2 lbs 80/20 ground beef.
Frequently Asked Questions
How do you reheat leftover one-pot dutch oven dad chili without ruining the texture?
Reheat in pot over medium heat with 1/4 cup broth for 5 minutes.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Serve with plenty of mild cheddar cheese, sour cream, and corn chips.
What are the best side dishes to serve with this?
Recommended sides include Warm cast iron cornbread, Fritos corn chips, Cheddar cheese and sour cream.