Dutch-Oven Beef Chili

Ingredients

• 2 lb Ground beef
• 1 tbsp Olive oil, if needed
• 1 large Yellow onion, diced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 4 Garlic cloves, minced
• 3 tbsp Chili powder
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1/4 tsp Cayenne pepper, optional
• 2 tbsp Tomato paste
• 28 oz can Crushed tomatoes
• 14.5 oz can Diced tomatoes
• 15 oz can Kidney beans, drained and rinsed
• 15 oz can Pinto beans, drained and rinsed
• 1.5 cups Low-sodium beef broth
• 1.5 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 tbsp Worcestershire sauce

Instructions

1. Set a Dutch oven over medium camp stove heat or a stable campfire grate.
2. Add ground beef. Cook while breaking it into small pieces until thoroughly browned. If the beef is very lean and begins sticking, add olive oil.
3. Carefully drain excessive rendered fat if necessary.
4. Add onion and bell peppers. Cook approximately 6–8 minutes until softened.
5. Add garlic and cook 30 seconds.
6. Add chili powder, cumin, smoked paprika, oregano, and optional cayenne. Stir constantly for approximately 30 seconds to bloom the spices.
7. Add tomato paste. Cook approximately 1 minute.
8. Add crushed tomatoes, diced tomatoes, beans, beef broth, salt, black pepper, and Worcestershire. Stir thoroughly.
9. Bring to a simmer. Reduce to low/moderate heat. Cover partially.
10. Simmer approximately 45–60 minutes, stirring every 10–15 minutes. If chili becomes too thick before the flavors develop, add a small splash of broth or water.
11. Taste and adjust seasoning. Serve hot with optional toppings.

Nutrition

Chef's Notes

MAKE-AHEAD: The spice blend can be measured into a small container at home. CHILI THICKNESS: Campfire heat can evaporate liquid quickly. Keep extra broth or water nearby. FOOD SAFETY: Ground beef must reach at least 160°F.

Browse all recipes →

Browse recipe collections →