Dutch Oven Chili Recipe
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This Dutch Oven Chili Recipe is made with beef chuck roast, hearty beans and smoky spices. It's loaded with flavor and easy to make in a dutch oven on your stovetop, or in a camp stove on family camping trips!
Why You'll Love It
Who doesn't love a big pot of chuck roast chili any day of the year? It's the perfect comfort food during football season and a great recipe for campfire cooking in the great outdoors.
The best part is the garnish you add on top! Our favorite toppings include sour cream, cheddar cheese, jalapeño peppers and crushed tortilla chips.
This easy recipe is even better the next day when leftover chili turns into nachos, chili queso or loaded smoked potatoes!
Ingredients
- chuck roast
- chili seasoning
- diced tomatoes
- tomato sauce
- mini peppers
- cilantro
- sweet onion
- beef broth
- kidney beans
- white beans
- black beans
- salt & pepper
If you prefer pinto beans or another type of white bean, it's perfectly fine to substitute. You can also leave the beans out completely if desired.
See recipe card for quantities.
How to Make Chili in a Dutch Oven
This recipe breaks down the connective tissue of the meat by using the low and slow method in your oven. You basically add everything to one pot and let it work its magic!
1 - Place chuck roast in a 6 quart enameled dutch oven. On the stovetop, sear sides of beef over medium heat with a dash of olive oil.
2 - Add chili seasoning packet, diced tomatoes, peppers, onions, cilantro, garlic and chipotles. Stir in one cup of beef stock. Close lid and bake in oven for 2 hours at 350 degrees. Check liquid level halfway through to ensure meat isn't scorching.
3 - Open lid. With a knife and fork, slice roast into small pieces and stir everything together.
4 - Stir in the beans, the other cup of beef broth, and tomato sauce. Cover pot and continue to bake.
5 - Cook 1 more hour until beef and beans are tender. Stir well and serve piping hot in bowls garnished with toppings of your choice.
Variations
- For spicy chili, add your favorite hot sauce, green chilies or red pepper flakes.
- Make your own seasoning by mixing together teaspoons of chili powder, onion powder, cumin, garlic powder and paprika.
- Use green bell pepper or red peppers instead of sweet.
- Substitute lean ground beef or ground turkey for chuck roast. Or use my recipe for Smoked Chuck Roast to add intense smoky flavor!
How to Cook Chili Over a Campfire
- If cooking this chuck roast chili over a campfire, be sure to use an outdoor camp dutch oven made for an open flame. Do not use an enameled pot over a campfire.
- The best camp stoves have legs that sit directly over a campfire instead of down into them.
- Purchase a pre-seasoned camp stove. The more you use it, the better it becomes.
- Prepare meat and veggies ahead of time by cutting into cubes. This avoids having to stand over a hot fire and chop it later.
- Get your coals ready by setting them up in a flat circle so your camp oven will fit on them without rocking. Once they are hot enough and have turned gray, set the camp stove on the hot coals.
- Need more info? Visit Fresh off the Grid for expert tips on how to cook with a camp stove.
Recipe FAQS
No, this is a very mild recipe. You can make it even milder by leaving out the chipotle peppers. Or, you can spice it up by adding jalapeños, sriracha sauce or red pepper flakes.
For best results, plan on 1 quart per person whether you're using enameled cast iron or a cast iron pot. So, for a family of 6, you would need a 6 quart vessel. The smaller 3 quart size is great for 1 to 2 people.
To make your own seasoning, mix together 1 teaspoon each of the following ingredients: chili powder, paprika, onion powder, garlic powder, and cumin. Sprinkle 2 to 3 tablespoons of seasoning on meat as directed in recipe.
What to Serve with Dutch Oven Chili
Sides
- corn bread, corn muffins
- tortilla chips, biscuits
- creamy coleslaw, mixed green salad
- tacos, tostadas, or a DIY taco bar with carnitas
Toppings
- cheddar cheese, shredded gouda, pepper jack
- sour cream, cilantro, sweet peppers, lime, Tajin
- jalapeños, salsa verde, guacamole, avocado
- tortilla chips, french fried onions, green onions
Freezing and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover chili for up to 3 months in an airtight container.
Thaw frozen chili in the refrigerator overnight. Reheat leftovers on the stove or in the microwave until temperature reaches 165ºF with a digital thermometer.
More One Pot Recipes
If you love this dutch oven chili recipe, try these other one pot dishes that are sure to please...
- Corned Beef and Cabbage - the best corned beef recipe made with Guinness beer!
- Campfire Chili - features smoky flavor with a rich tomato broth
- Irish Beef Stew - the perfect recipe for St. Patrick's Day
- Shepherd's Pie - an authentic Irish recipe
- Irish Soda Bread - make your own bread in minutes!
- Guinness Pot Roast - tender and juicy roast that melts in your mouth!
- Old Fashioned Sloppy Joes recipe - one skillet is all you need for a great sandwich
Recipe Card
Dutch Oven Chili Recipe
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven (4 to 6 quart enameled cast iron)
- camp stove (only use if going camping)
Ingredients
- 2 pound chuck roast
- 1 packet chili seasoning mix (or make your own)
- 1 can fire roasted tomatoes (14.5 oz)
- 4 mini peppers (diced)
- ¼ cup cilantro (chopped)
- 2 small onions (wedged)
- 1 clove garlic (chopped)
- 1 Tablespoon chipotle peppers (optional)
- 1 can kidney beans (15.5 oz)
- 1 can northern beans (15.5 oz)
- 1 can black beans (15.5 oz)
- 1 can tomato sauce (8 oz)
- 2 cups beef stock (divided)
- ¼ teaspoon salt and pepper (optional)
Instructions
- Preheat oven to 350 degrees F.
- Place chuck roast in dutch oven. On the stove, sear sides over medium heat with a dash of oil. (If cooking over a campfire, cut beef into cubes ahead of time and sear as directed.)
- Add chili seasoning packet, diced tomatoes, peppers, onions, cilantro, garlic and chipotles (optional).
- Stir in one cup of beef stock.
- Close lid and bake in oven for 2 hours at 350 degrees (or cook for 2 hours over hot coals). Check liquid level halfway through to ensure meat isn't scorching.
- Lift dutch oven out of the oven. With a knife and fork, chop roast into small pieces and stir everything together. (Skip this step for campfire cooking.)
- Stir in the beans, the other cup of beef stock, and tomato sauce. Cover dutch oven and place back in oven (or continue to cook over campfire).
- Cook 1 more hour until beef and beans are tender. Stir well and serve piping hot with your favorite toppings.
Notes
- cheddar cheese, shredded gouda, pepper jack
- sour cream, cilantro, sweet peppers, lime, Tajin spice
- jalapeños, salsa verde, guacamole, avocado
- tortilla chips, french fried onions, green onions
- Follow the directions above, but instead of baking the chili in the oven, cook it over medium heat on the stovetop.
- If cooking this recipe over a campfire, be sure to use an outdoor camp dutch oven (ad) made for an open flame. Do not use an enameled pot over a campfire.
- View the Google Web Story for Dutch Oven Chili!
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
My family loves this recipe. Such a good chili. We occasionally make it on our grill/BBQ in a specialty Dutch oven and the flavour is amazing.
Thanks so much Porter! That's great to hear!
I have always wanted to learn how to make chili in a dutch oven. I love your tips for cooking over a campfire too. Thanks for a great recipe!