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Dutch Oven Chili

Dutch Oven Chili (Prepared)


30 min

Cook Time

2 hours


6 - 8


1 pound lean ground beef
1 bell pepper, finely diced
6 mushrooms, thinly sliced
1 onion, finely diced
1 rib celery, finely diced
4 cloves garlic, smashed and chopped
1 500 mL can ground tomatoes
2 540 mL cans red kidney beans, drained and rinsed
1/4 cup chili powder
1 tablespoon ground cumin
salt and pepper to taste


Step 1

Brown ground beef in a frying pan over medium heat. Season with salt and pepper to taste. Drain and set aside. Reserve 1 tablespoon of beef drippings.

Step 2

Return the beef drippings to the pan and add the bell pepper, mushrooms, onion, celery and garlic. Cook until vegetables begin to soften.

Step 3

In a Dutch oven or stockpot combine beef, kidney beans, vegetables, tomatoes, chili powder and ground cumin. Bring to a gentle boil over medium heat. 

Step 4

Cover and reduce heat to medium low.

Step 5

Cook over medium low heat for 2 hours stirring occasionally. 

Step 6

Check chili for seasoning and add salt and pepper if necessary.

Step 7

Lade into bowls and serve with toppings if desired.

Optional Toppings include shredded cheddar cheese, sour cream, and sliced black olives

Optional Sides might include corn chips, crusty buns, or fresh bread for dipping.

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