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Dutch oven chili in bowl topped with sour cream, cheese and jalapeno

Dutch Oven Chili

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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 2 hours, 15 minutes
  • Yield: 8 servings 1x


This Easy Dutch Oven Chili is packed with flavor & just a touch of heat. It only takes 15 minutes to prep and will build flavor in the dutch oven as it simmers.


  • 1 green bell pepper, diced medium
  • 1 small yellow onion, diced medium
  • 1 clove of garlic, minced
  • 16 ounce ground beef (80/20 tastes best in chili)
  • 8 ounces of ground pork (I only used half of the package shown in the photo)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 tablespoon of olive oil
  • 34-48 ounces of chicken stock (If you like it thicker, start with 34 ounces. If you want more of a soup like mines, 48 ounces. It will thicken as it simmers)
  • 15 ounce can of kidney beans, rinsed and drained
  • 15 ounce can of tomato sauce
  • 14 ounce can of fire roasted tomatoes, full can with juice
  • 2 tablespoons of tomato paste


  1. Place a dutch oven on the stovetop over a little less than medium heat. Pour in the olive oil and allow it to heat up. Add the ground beef and pork, and with a wooden spoon begin to break up a bit. Allow this to cook for about 8 minutes until no longer pink.
  2. Transfer the meat into a bowl and drain most of the grease from the dutch oven, except for about 1 tablespoon.
  3. Into the empty dutch oven, add the bell pepper, onions and salt. Stir together and allow vegetable to soften for about 3 to 4 minutes. Add the ground pork and beef mixture back into the dutch oven. Then, the garlic, spices and bay leaf. Stir and allow to cook for a few minutes.
  4. Pour in the tomato sauce, tomato paste, drained kidney beans, and fire roasted tomatoes.
  5. Lastly, pour in the chicken stock, and give it a good stir. Allow the chili to come to a low boil over medium heat, then turn the heat down to low. Cover with the lid and cook for two hours, stirring every hour.
  6. Serve and enjoy! My favorite toppings include cheddar cheese, sour cream, jalapeño, and cornbread!


  • My favorite toppings for chili are cornbread, of course. I also love to top with jalapeños, cheddar cheese and a small dollop of sour cream. 
  • Make sure to drain most of the grease from the pot or it will sit on the top layer of the chili when serving. 
  • Don't worry if the vegetables aren't fully softened, they will cook in the soup.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American