Dutch Oven Chili Recipe

5 from 13 votes

Whip up our quick and easy beef chili, perfect for those hectic days, or days when you want some comfort food. This easy stovetop chili is cooked in a dutch oven and is my go-to meal for busy weeknights when I need to get dinner on the table fast. It can be stored in the refrigerator and heated up on the stove a day or two later. So delicious!

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Prep Time:5

Cook Time:26

Total Time:31

Equipment

1 Large Heavy Pot or Dutch Oven
1 Strainer
1 Spatula
1 Wooden Mixing Spoon
1 Cutting Board
1 Garlic Press
1 Paring knife or Peeling Knife
1 Set of Measuring spoons
1 Liquid Measuring cup

Ingredients

1 bell pepper red, yellow or green
2 tbsp olive oil
¼ tsp onion powder
2 lb extra lean ground beef
3 cloves garlic minced
2 tbsp mild chili powder
½ tsp salt
¼ tsp black pepper
28 ounce can diced tomatoes or two 14.5 ounce cans
2 - 15.5 ounce cans red kidney beans, drained and rinsed or two 16 ounce, or 19 ounce cans
1 cup chicken broth
shredded mozzarella cheese, for serving Regular or Lactose free

Instructions

Cut the bell pepper into small cubes.
Put the olive oil and onion powder in a large heavy pot or dutch oven. Turn the stove on to medium-high heat. Add the bell pepper and cook for about 8 minutes, stirring occasionally until softened and starting to brown.
Add ground beef and cook, breaking up the clumps with a spatula, until brown and cooked through, about 8 minutes.
Add garlic, chili powder, salt, and black pepper. Cook stirring often for 1 minute.
Add tomatoes, red kidney beans, and chicken broth. Bring to a boil, and then reduce heat to medium-low.
Cook, uncovered for 10 minutes, stirring occasionally.
Ladle the chili into bowls and serve hot.

Notes

Serve with shredded mozzarella cheese.

Nutrition information is an estimate,
calculated by an online nutrition calculator.

Nutrition

Course: Lunch, Main Course, Soup

Cuisine: American, Mexican

Diet: Gluten Free, Low Lactose

Servings: People

Calories: 955kcal