Get the Recipe: Dutch Oven Chili
This Dutch Oven Chili is easy to make, so hearty and savory. It is bursting with fresh and bold flavors. This chili is great as leftovers too!
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tbsp minced garlic
- 1 pound Australian grassfed ground beef
- 1 red pepper, finely chopped
- 1 28 ounce can fire roasted tomatoes
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- salt, to taste
- ground pepper, to taste
Instructions
- 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!
Notes
- 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.
Calories: 292kcal, Carbohydrates: 6g, Protein: 24g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 89mg, Potassium: 515mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1139IU, Vitamin C: 42mg, Calcium: 41mg, Iron: 4mg