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

Easy Dutch Oven Chili

  • 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, I used the full can with juices
  • 2 tablespoons of tomato paste


  1. Place the dutch oven on the stovetop over a little less than medium heat. Pour in the olive oil and allow it to heat up for a minute.
  2. Next, add the 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.
  3. Transfer the meat into a bowl and drain all the grease from dutch oven, except for about 1 tablespoon.
  4. To the empty dutch oven (except for a touch of grease)- add in the bell pepper, onions and salt. Stir together and allow vegetable to soften for about 3 to 4 minutes.
  5. Add the ground pork and beef mixture. Then, the minced garlic, spices and bay leaf. Stir and allow to cook for one minute.
  6. Pour in tomato sauce, tomato paste, drained kidney beans, and fire roasted tomatoes. Stir it up!
  7. Last but not least, pour in the chicken stock, and give it a good stir.
  8. Allow the chili to come to a low boil over medium heat, then turn heat down to low. Cover with the lid and cook for at least two hours, stirring every hour.


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. 

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: chili, easy chili, homemade chili, fall soups, fall recipes