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, full can with juice
- 2 tablespoons of tomato paste
Instructions
- 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.
- Transfer the meat into a bowl and drain most of the grease from the dutch oven, except for about 1 tablespoon.
- 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.
- Pour in the tomato sauce, tomato paste, drained kidney beans, and fire roasted tomatoes.
- 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.
- Serve and enjoy! My favorite toppings include cheddar cheese, sour cream, jalapeño, and cornbread!
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.
- 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