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Cast Iron Dutch Oven Chili

Easy Dutch Oven chili recipe you can make with our homemade blend of ground beef or sausage and beans, or make our 5 ingredient chili one pot meal. A cheap family friendly dinner idea we all love whether spicy or mild.

Stovetop Chili

Chili in a Dutch Oven is great whether you are camping or right at home. Using this cast iron pot you can throw it all in and let it cook until you’re ready to eat dinner. With or with no beans it is a hearty inexpensive Dutch Oven recipe that everyone always loves. (affiliate links present)

Chili in Dutch Oven

Since you are going to use canned beans that are already tender and precook the meat in this same pot it only takes 30 minutes to cook. You can cook dry beans in pressure cooker first if you want this to be from scratch entirely, but that will add another hour or so to the overall cook time.

If you are from Texas and think that there is no place for them in your mixture then by all means just leave them out. It will just be as good with everything else other than this item. As for the protein I like half a lb. of spicy ground sausage from Jimmy Dean and 1/2 pound ground beef. That will give it some heat and a lot of flavor.

Le Creuset Dutch Oven Chili Recipe

Stovetop Chili

You are going to cook this the whole time on your stove. If you were camping you would want to set this on a solid grate so it doesn’t tip over. Heat over a medium flame and stir every 10 minutes so the bottom doesn’t get too browned.

  • 1 lb ground beef, sausage or ground turkey works
  • Onion diced
  • Minced garlic
  • 2 tbsp olive oil
  • Diced tomatoes with the juice, or crushed tomatoes works
  • Beef broth
  • Can of kidney beans drained and rinsed is my favorite but black beans or pinto beans would work too
  • Tomato paste
  • Salt
  • 1/2 tsp of cumin
  • Granulated garlic or garlic powder
  • Ground coriander

If you want this spicy there are a few choices to choose from such as; dry Sriracha, chili powder, red pepper flakes and diced jalapenos. The last would add the most heat of them all. If you add some and taste keep in mind that it will continue to heat up more as time goes on so be light handed at first.

Sometimes I will make a double batch because I plan to save the rest and make Chili Cornbread Casserole out of it for dinner the next night!

Easy Chili Recipe Stovetop

Easy Chili Recipe Stovetop

You can always add some more later at the end if you want it spicier. You can’t take out the spicy very well once it is too hot so beware. I would start with it as listed and move on from there. You can make our bloody mary chili on the stovetop this way too for a different flavor you’ll love too.

  • Saute your chopped onion and garlic in some olive oil over medium high heat in your Dutch oven for 5 minutes. Then stir.
  • Add the ground beef and saute, stir another 7-10 minutes until the meat is no longer pink.
  • Add your tomato paste, as well as salt and all spices. Stir ingredients together.
  • Pour in some broth, diced tomatoes in tomato juice, and canned drained red beans.
  • Mix everything thoroughly, then reduce the heat to medium and simmer on low heat for 30 minutes, or until beans are as tender as you’d like them to be. Ideally you should stir every 10 minutes during this time.
  • Half an hour later, the chili should be ready.
  • If you want more sauce, add more broth or tomato sauce, stir and simmer for 5 more minutes.

Serve with various toppings. For example we love some grated cheddar cheese, a dollop of sour cream, could add some kernels of corn. Avocado slices are my fave or diced chives. Often times I will make a batch of white rice, baked potatoes to spoon this inside. And Dairy Free Cornbread is always a side.

Dutch Oven Chili Camping

If you want people to be able to enjoy this all day, like during Super Bowl you can. Just once it is ready transfer it into a slow cooker on the keep warm setting. Then it can be enjoyed for a good hour or two and not get cold. No reason to keep your burner on for the whole time.


You may have some leftover chili when you are done, we usually do. NO problem, this saves quite well and actually I might say it is even better on day 2, just sayin’. To save well allow what’s left to completely cool down inside your cast iron Dutch oven. Use a ladle to transfer it into a sealed container and then into your fridge.

Your homemade chili will save well this way for up to 3-4 days this way. Some of the fat may accumulate on the sides and/or top of your mixture but no worries. Just stir it when it’s time to reheat. The best way to do that is to use a microwave safe dish. Heat for 45 seconds, then stir and do this again for another 30 seconds or so until warmed.

Le Creuset Dutch Oven Chili Recipe

You can use the leftovers in a number of different ways. A really fun and unique one is to make our favorite chili cowboy cornbread casserole with it. With layers of this and some breading over the top it is a great second meal. And you can literally just use what is left in your pot to make it.

Dutch Oven Chili

Chili with Frozen Ground Beef

This is how to cook frozen ground beef a number of different ways. You can defrost and cook it in the microwave, stovetop or in your pressure cooker too. They all take less than 20 minutes to do, then transfer it into this pot and proceed with the rest of the steps listed.

Dutch Oven Chili Mac

This is an easy tweak and SO FUN too! Just do what is explained below. Then after the 30 minutes add 1 cup of beef broth in with your mix. You can add up to 2 cups of elbow macaroni with it.

  • Push down the noodles so they are completely submerged into the liquid. Put the lid on and let it bubble for another 5 minutes and then open, stir and test.

If not tender enough submerge then again. Cover and let them cook for a few more minutes before testing them out again. Once tender ladle some in bowls and top with cheese. We make Instant Pot chili mac all the time (which is faster). This can be made in this pot as well. A total kid fave and you’ll be the hero of the day with your kids with this one.

FIRST – You should sign up for my free newsletter so you get new posts emailed to you twice a week and never miss out on anything! If you’re new to using this enclosed cast iron pot, let me share a little information:

  • This is the dutch oven I have and love.
  • I recommend having a good set of oven mitts to lift it in and out of your oven.
  • You need a good trivet if you’re going to put this directly on the table to serve.
  • For more ideas, grab this dutch oven cookbook here.
dutch oven

Cast Iron Chili

Should I cook chili in cast iron?

Cast iron chili is actually wonderful. It gives you consistent heat throughout the pan and is great for slow cooking on the stovetop. Whether you use a large skillet or Dutch Oven it is one of the best ways to cook this popular bean and ground beef one pot meal.

What size Dutch oven do I need for chili?

I use a 5 quart size to make our chili in Dutch Oven we share here. This will feed about 6 people so if you wanted to make a larger batch I would recommend a larger pot but typically this works quite well.

Does food taste different in Dutch oven?

If your pot is seasoned well you may get a different flavor vs. using a typical pot. The best reason to use cast iron to cook on the stove is consistent heat and a great way to slow cook large cuts of meats or meals like chili which we share with you here.

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5 from 2 votes

Dutch Oven Chili

Easy Dutch Oven chili recipe you can make with 5 ingredients or go all out with our homemade blend of ground beef or sausage and beans.
Course Entree, Main Course
Cuisine American
Keyword chili, dutch oven, frozen ground beef, ground beef, ground sausage, kidney beans, spicy, stove, stovetop
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6
Calories 254kcal
Author The Typical Mom




  • Sauté chopped onion and garlic in olive oil in a Dutch oven for 5 minutes. Stir. Add the ground beef and sauté, stirring, for another 7-10 minutes until no longer pink.
  • Add tomato paste, as well as salt and all spices. Stir. Pour in broth, diced tomatoes in tomato juice, and canned drained red beans. Mix everything thoroughly, then simmer on low heat for 30 minutes. Stir every 10 minutes.
  • Half an hour later, the chili is ready. If you want more sauce, add more broth or tomato sauce, stir and simmer for 5 more minutes.
  • Serve with various toppings. For example, with grated cheddar, sour cream, corn, chopped avocado or herbs.


Nutrition Facts
Dutch Oven Chili
Amount Per Serving (1 oz)
Calories 254 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 54mg18%
Sodium 616mg27%
Potassium 364mg10%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 140IU3%
Vitamin C 6mg7%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating

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