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a bowl filled with chili topped with cheese and sour cream

Dutch Oven Beef Chili Recipe

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  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stove
  • Cuisine: American
  • Diet: Gluten Free


This dutch oven beef chili recipe is comfort food at its finest (and easiest)! Juicy ground beef, tender vegetables and beans, and a handful of spices fill every bite of this chili with so much flavor.


  • 2 tablespoons avocado oil
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon diced chipotle peppers in adobo sauce
  • 2 pounds grass fed ground beef
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon sea salt
  • 2 carrots, diced
  • 1 red pepper, diced
  • 28 oz. muir glen diced fire roasted tomatoes
  • 2 14 oz. muir glen tomato sauce (no salt added)
  • 1 cup beef broth
  • 2 14 oz. can dark red kidney beans, drained and rinsed
  • optional: top with shredded cheese and avocado (if paleo just do an avocado)


  1. Heat a large dutch oven to medium high heat.
  2. Add in avocado oil and onions. Saute until onions are translucent, about 2-3 minutes.
  3. Next add in garlic and chipotle peppers, saute for 30 seconds to 1 minute. Stirring the whole time.
  4. Add in the ground beef. Cook until beef is no longer pink, about 5-7 minutes. Smashing and stirring the whole time so the meat is broken up.
  5. Next add in the spices, ground cumin, chili powder, coriander, smoked paprika and sea salt. Stir the spices in to the meat until everything is combined.
  6. Add in the red pepper and carrots, cook for 2 minutes.
  7. Next add in the diced fire roasted tomatoes, tomato sauce, beef broth and kidney beans. Stir everything together and cover.
  8. Keep the heat at medium high. Let the chili cook for 15 minutes.
  9. Serve!
  10. Optional: top with diced avocado and shredded cheese.(if paleo, do not add the cheese)


  • To store. Let your chili come to room temperature before moving it to an airtight container and storing it in the fridge. It will keep for 5-6 days.
  • To reheat. When you’re ready to heat up your leftovers, simply spoon the amount you want into a saucepan or microwave safe bowl. Heat your chili over low heat on the stovetop, or for a few minutes in the microwave, until hot.
  • To freeze. Let your chili cool completely and store it in an airtight container in the freezer for up to 3 months. Then, let it thaw overnight in the refrigerator and reheat to enjoy!


  • Serving Size: 1 1/2 cups
  • Calories: 347
  • Sugar: 12 g
  • Sodium: 1498 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 38 g
  • Fiber: 11 g
  • Protein: 33 g
  • Cholesterol: 65 mg