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Dutch oven chili in white bowl

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!
5 from 1 vote


  • 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


  • 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.
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