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Dutch Oven Chili Recipe

Dutch Oven Chili

packed with nutritious ingredients, mild enough for little taste buds, and easily customizable.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 1 lb Ground beef
  • 1 small Onion diced
  • 1 tbsp Garlic minced
  • 2 tbsp Chili powder
  • 1 tbsp Cumin
  • 1 Bell pepper (any color) chopped
  • 1 15 oz can Kidney beans rinsed and drained
  • 1 15 oz can Black beans rinsed and drained
  • 1 cup Edamame beans shelled
  • 1 15 oz can Crushed tomatoes chili ready or regular
  • 1 15 oz can Petite diced tomatoes rinsed and drained
  • 1-2 cups Beef broth
  • 2 tbsp Tomato paste
  • 2 tbsp Brown sugar
  • 6 strips Bacon diced

Instructions
 

  • In a large Dutch oven, heat a bit of oil over medium heat. Add the onions and garlic, and cook for about 2-3 minutes until softened.
  • Add the ground beef (or your choice of ground meat) to the pot. Cook until browned, breaking it up with a spoon. Use a folded paper towel and tongs to soak up any excess fat.
  • Toss in the bell peppers, cumin, and chili powder, and stir to coat everything in flavor. Let the spices bloom for about 1 minute.
    *If you'd like to make this Dutch oven chili recipe in a crock pot, you'll transfer all the ingredients you've worked with up until this step into your crock pot, proceed to step 4 and cook on low for 6-8 hours, or high for 2-4 hours.
  • Add the beans, tomatoes, tomato paste, brown sugar, and broth. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low and let the chili simmer for 25-30 minutes, adding in the diced bacon the last 10 minutes or so. If using corn or zucchini, add them in the last 10 minutes of cooking as well.
  • Taste the chili and adjust the seasoning as needed. If it’s not quite sweet enough for the kids, add a touch of honey, maple syrup or brown sugar.