What is the best secret ingredient for chili?

It's all about the seasonings and the fire roasted tomatoes. This chili has fire roasted flavor and hints of cumin, chili powder, garlic powder and onion powder.

How to make chili more flavorful?

The longer the chili simmers in the dutch oven, the more the flavors build. I like to cook my chili for a minimum of 2 hours to really capitalize on flavor.

What can I substitute for kidney beans in chili?

If you don't care for kidney beans, you could use canned black beans, garbanzo, or cannellini beans. Make sure to rinse and drain them. If you don't like beans, just leave them out and use a little less on the chicken stock.

Want to make this a crockpot recipe?

Sure thing, just follow steps 1 through 4 and throw everything into the crockpot and slow cook for 6 hours on low or medium mode. Stirring every few hours.

Easy Dutch Oven Chili - Simply Made Eats

Name: Easy Dutch Oven Chili
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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

Description

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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Transfer the meat into a bowl and drain all the grease from dutch oven, except for about 1 tablespoon.
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.
Add the ground pork and beef mixture. Then, the minced garlic, spices and bay leaf. Stir and allow to cook for one minute.
Pour in tomato sauce, tomato paste, drained kidney beans, and fire roasted tomatoes. Stir it up!
Last but not least, 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 heat down to low. Cover with the lid and cook for at least two hours, stirring every hour.

Equipment

wusthof knife

Buy Now →

dutch oven

Buy Now →

Notes

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