Dutch Oven Chili
This Dutch Oven Chili is so hearty, savory and flavorful! It is made entirely in one pot and takes just over 30 minutes from start to finish. This homemade chili is easy to make, great as leftovers, and perfect for camping or entertaining!
This post is sponsored by True Aussie Beef & Lamb. Thank you for supporting my blog!
Why You’ll Love This Recipe
- This dutch oven chili is quick and easy to make.
- This Aussie beef chili is great for camping, entertaining, or busy weeknights.
- It can be made with any ground meat.
- Feel free to adjust spices and seasonings to make it more or less spicy.
- It is made with lean and nutritious Australian grassfed beef which is a better option for you and the planet. The Australian red meat industry plans to be totally carbon neutral by 2030 and is already making incredible progress towards this.
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free, and sugar free.
- Check out these Dutch Oven Ribs for another great idea!
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
Finely dice onion for best results. White onion, sweet onion, and yellow onion can all be used.
Australian grassfed ground beef is high quality, lean, and incredibly flavorful! If desired, use any ground meat.
Fire roasted tomatoes add a little extra heat. For a more mild flavor, use canned tomatoes.
Feel free to adjust levels of spices and seasonings to suit your taste.
This recipe does not include beans. If wanted, add beans while the chili is simmering.
More or Less Spicy
This dutch oven chili is medium heat.
To make it more spicy, add in more cumin, paprika and/or chili powder. Red pepper flakes also add spice if desired.
For extra spice, add finely chopped jalapeño or serrano peppers to the chili pot while simmering.
For a more mild flavor, use canned tomatoes instead of fire roasted tomatoes. In addition, use less spices and seasonings.
Serve with sour cream, sliced avocado or cheese on top to combat the spicy flavor.
Taste & Texture
This dutch oven chili is hearty and savory. It is about medium spice level. The Australian grassfed ground beef adds a really nice flavor!
The texture is thick and chunky.
How to Make
First, add olive oil, diced onion and minced garlic to Dutch oven or large pot over medium heat. Cook on low medium heat for 4 to 5 minutes, or until onions have softened.
Then, add ground beef to pot. Cook for 4 to 5 minutes or until browned and crumbly.
Next, add in all remaining ingredients. Stir to combine.
Bring mixture up to a boil. Boil chili for 5 minutes, stirring occasionally.
Then, reduce heat to low medium to simmer. Simmer for at least 15 minutes, up to 2 hours.
Finally, ladle chili into bowls and serve!
Expert Tips & Tricks
Finely dice onions for best results.
Break up ground meat while cooking.
Stir chili occasionally to prevent burning.
Allow chili to simmer for at least 15 minutes up to 2 hours. The longer it simmers, the more flavorful it will become.
If needed, add more liquid to the pot.
How to Serve & Store
Serve dutch oven chili hot from the pot for best results. Serve with sour cream, sliced avocado or cheese if desired.
If not Whole30, serve with gluten free cornbread.
Store leftovers in the fridge for up to 4 days.
Freeze for up to 1 month.
This Aussie beef chili is a great vehicle for toppings! Sour cream and sliced avocado will cut back on the spicy level.
In addition, a little sprinkle of cheese is a great topping idea.
Sliced jalapeños will add a little more spice.
Frequently Asked Questions
No, this chili is not spicy.
A large pot can be used in place of a dutch oven.
Yes, freeze chili for up to 1 month. Thaw and then reheat before eating.
Sure! Any ground meat works.
You May Also Like
If you make this dutch oven chili recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Lunch and Dinner Recipes.
Get the Recipe: Dutch Oven Chili
- First, add olive oil, diced onion and minced garlic to Dutch oven or large pot over medium heat. Cook for 4 to 5 minutes on low medium heat, or until onions have softened.
- Add ground beef to pot. Cook for 4 to 5 minutes or until browned.
- Next, add in all remaining ingredients. Stir to combine.
- Bring mixture up to a boil. Boil for 5 minutes, stirring occasionally.
- Then, reduce heat to low medium to simmer. Simmer for at least 15 minutes, up to 2 hours.
- Finally, ladle chili into bowls and serve!
- Any ground meat works! Ground turkey, ground chicken, ground pork, and ground venison all work well.
- Any color bell pepper can be used.
- Fire roasted tomatoes are a little spicy. Feel free to use canned tomatoes if desired.
- The longer this chili simmers, the more flavor will develop. It also may become a little more dry. Add in broth, tomato sauce or even water if needed.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 1 month.
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