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lisa's dutch oven chili

(1 rating)
theloveoven avatar
Recipe by
Lisa N
@theloveoven
Coastal, SC

This is a very delicious, hardy, and flavorful chili, however, it's not a hot and spicy chili. If you like heat and other folks in your family do not, you can definitely add hot sauce and/or jarred Jalapenos to individual bowls. I make this chili in my 6-quart enameled cast iron Dutch oven. The longer it cooks, the better it tastes, and it tastes even better left-over the next day. If you'd prefer a vegetarian version, just leave out the meat! I do that sometimes for a leaner meal, or just to save a little money, and it's just as tasty.

(1 rating)
yield 6 to 8
prep time 45 Min
cook time 3 Hr
method Stove Top

Ingredients For lisa's dutch oven chili

  • 2 lb
    ground chuck
  • 2 can
    (15 oz) pinto or black beans (or one of each)
  • 1 can
    (15 oz) corn, drained
  • 1 can
    (29 oz) crushed tomatoes
  • 1 can
    (8 oz) tomato sauce + 1 can water
  • 1
    chicken bouillon cube
  • 1
    green bell pepper, seeded, ribbed, and chopped
  • 1
    red bell pepper, seeded, ribbed, and chopped
  • 1
    large yellow onion, chopped
  • 3 clove
    garlic, peeled and diced
  • 1 to 2
    ribs of celery, chopped or diced
  • 1/2 tsp
    baking soda
  • 3 Tbsp
    vinegar, white or apple cider
  • 3 Tbsp
    brown sugar
  • 1 Tbsp
    new mexico molido ground chile powder (comes in a cellophane package)
  • 2 tsp
    steak sauce
  • 1 Tbsp
    paprika
  • 1 tsp
    garlic powder
  • 1/2 tsp
    dried oregano (rub it between your palms to get the flavor going before adding in)
  • 4 Tbsp
    olive oil
  • salt and ground black pepper
  • shredded cheddar cheese, for topping (optional)
  • sour cream, for topping (optional)
  • jarred jalapeno peppers, for topping (optional)
  • hot sauce, for topping (optional)

How To Make lisa's dutch oven chili

  • 1
    Turn heat to medium-high; add 2 T olive oil to the Dutch oven; add beef. Brown beef; season with salt and pepper. After the meat is brown, turn off heat and carefully remove meat with a slotted spoon or spider to a bowl; empty grease from Dutch oven.
  • 2
    Turn heat to medium-high; add 2 T olive oil to Dutch oven; add peppers, onion, and celery; season with salt and pepper. Saute, stirring with a wooden spatula or spoon, until veggies are soft.
  • 3
    Add beef back to the Dutch oven; add the garlic; cook until garlic is fragrant. Add crushed tomatoes, tomato sauce, water, bouillon cube, corn, and beans. Stir to combine.
  • 4
    Add baking soda and stir (It will foam. This cuts down the acidity of the tomatoes and sweetens it slightly. Works great in spaghetti sauce, too!). Add in brown sugar, steak sauce, Chile powder, paprika, garlic powder, oregano, vinegar, about 2 tsp of salt, and black pepper; stir to combine. Bring it up to a bubble; cover and turn down heat to medium-low. Simmer 3 hours, stirring about every 20 to 30 minutes. Turn the heat down if it begins to stick at all, but it should not if you're using enameled cast iron.
  • 5
    Serve with bread and butter, corn bread, or tortilla chips, and top with shredded cheddar cheese and sour cream. Can also be topped with pickled Jalapeno peppers and/or hot sauce.
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