Can I cook the chili in a cast iron Dutch oven?

Yes, you can cook chili in a cast iron Dutch oven, but a cast iron skillet will not work. You'll also want to adjust seasoning as needed because the acid from the tomatoes can sometimes cause the cast iron to give off a slight metallic taste.

Is chili better in a slow cooker or a Dutch oven?

They're both good options, it just depends on what you're looking for. Slow cooker chili is great for a busy day because you don't have to think about it, but Dutch oven chili is good for when you have extra time and want to develop a more flavorful chili.

What size Dutch oven should I use?

For this chili recipe I use a standard 6 quart Dutch oven. A 5 quart will also work, but don't go smaller.

What are the best beans to use for chili?

The best beans to use are whatever you prefer. My family like pinto beans and black beans, so that's what I use. You can also use kidney beans, navy beans, or white beans if you like them more.

What is the secret ingredient to good chili?

The secret ingredient to good chili is using high quality spices. There is actually a difference in flavor between cheap and more expensive seasonings. Opt for using smoked paprika or dark chili powder instead of their regular counterparts. You'll also want to let the chili simmer because the flavor develops more as it cooks.

Dutch Oven Chili

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Dutch Oven Chili is the perfect one-pot, stovetop meal. It's hearty, packed with flavor and texture, and has over 30 grams of protein per serving. This healthy meal is comfort food at it's peak, especially when paired with homemade cornbread!

Author: Nicole Radcliffe
Prep Time: 10 Minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8-10 Servings 1x
Category: Chili
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Units Scale

Equipment

6 quart Dutch oven
Wooden spoon

Meats

1 pound lean ground beef
1 pound ground pork

Seasoning:

3 tablespoons dark chili powder
1 tablespoon smoked paprika
2 1/2 teaspoons kosher salt
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground nutmeg

Vegetables and Liquids:

1 medium onion- diced
3 cloves of garlic- minced
1 4 ounce can diced green chilis
1 15 ounce can pinto beans- drained and rinsed
1 15 ounce can black beans- drained and rinsed
2 cups frozen corn
1 15 ounce can fire roasted diced tomatoes
1 6 ounce can tomato paste
3 cups beef broth

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Instructions

Heat a 6 quart Dutch oven over medium heat. Add in ground beef and ground pork, break it up with a wooden spoon and cook until no longer pink.
Next, add in diced onion and minced garlic and cook for 5 minutes, stirring occasionally
Add the chili powder, paprika, salt, oregano, cumin, coriander, and nutmeg to the meat and stir until everything is well coated
Finally, add the diced green chilis, pinto beans, black beans, corn, diced tomatoes, and beef broth to the Dutch oven and stir to combine.
Bring the chili to a boil over medium heat. Once boiling, lower the heat and simmer for 40-45 minutes, stirring frequently to prevent sticking.
Once the chili has thickened, turn off the heat, serve, and enjoy!

Notes

Brown the meat first: It can be tempting to just throw everything into the pot and let it simmer, but browning the meat really develops more flavor
Extra vegetables: You can sauté carrots, celery, bell peppers, and mushrooms with the onions if you want more veggies in your chili
Meatless: Leave the meat out and make an all bean chili. Add two cans of extra beans (your choice) for a meatless chili
Add leftovers: If you have leftover chicken or turkey from a big meal, replace the ground meats with that. You'll need about 6 cups of cooked chicken, but it's a great way to repurpose leftovers
Cook once, eat twice: Double this Dutch oven chili recipe and freeze half for another meal. It stays good in the freezer for up to 3 months.
Storing: Store leftovers in an airtight container in the fridge for up to 5 days.

Find it online: https://www.coleinthekitchen.com/dutch-oven-chili/