Cast Iron Dutch Oven Chili
Dutch Oven Chili hits the spot when you want a taste of the outdoors! Whether you’re camping, hunting, having a backyard campfire, or just want chili from a dutch over, this recipe won’t disappoint.
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds beef chuck roast (cut into 1 inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 small white onion (diced)
- 1 large red bell pepper (diced)
- 3 ribs celery (sliced)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 cup beef broth
- 30 ounces red kidney beans (rinsed)
- 15 ounces diced tomatoes
- 7 ounces diced green chiles
- 1/2 cup finely crushed tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- 1
Preheat a 12-inch (6-quart) cast iron Dutch oven over 15 briquettes for about 5 minutes. Season 2 pounds beef chuck roast with 1 teaspoon salt and 1 teaspoon black pepper.
- 2
Add 2 tablespoons vegetable oil to the preheated Dutch oven and sear the beef cubes until browned.
- 3
Add 1 small white onion, 1 large red bell pepper, 3 ribs celery, and 2 tablespoons tomato paste. Sauté for 5–7 minutes, until vegetables are soft.
- 4
Stir in 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika, and 1 teaspoon garlic powder. Cook for 60–90 seconds to toast the spices.
- 5
Stir in beef broth, kidney beans, diced tomatoes, and green chilies. Place the lid on and let cook for 60 minutes.
- 6
Pour in 1 cup beef broth and add 30 ounces red kidney beans, 15 ounces diced tomatoes, and 7 ounces diced green chiles. Cover with a lid and cook for 60 minutes.
- 7
Remove the lid and stir in 1/2 cup finely crushed tortilla chips. Let the chili rest uncovered for 10 minutes to thicken.
- 8
Serve hot, optionally topped with 1 cup shredded cheddar cheese, 1/2 cup sour cream, and 1/4 cup chopped fresh cilantro.