Dutch Oven Chili with Ground Beef and Sweet Potato

Warm up with this Dutch Oven Chili that hits all the right notes - sweet, savory, and the perfect touch of spice! Tender ground beef, hearty black beans, and sweet potatoes come together in a slow-simmered stew that's thick, rich, and full of flavor. It's the perfect dish to cozy up with on a chilly evening!

There's nothing like a pot of homemade Dutch oven chili to make Sunday dinners extra special, especially during the cozy fall and winter months.

Just like my Dutch oven mac and cheese and ground pork spaghetti bolognese, it's a hearty, crowd-pleasing dish, perfect for feeding a big family and satisfying your comfort food cravings.

It's made with classic chili ingredients like ground beef, sweet potatoes, beans, bell peppers, and tomatoes, plus cinnamon and brown sugar for subtle sweetness and a hint of spice!

Why use a Dutch oven to make chili?

My trusty Dutch oven is my go-to pot for everything from ground beef and sweet potato chili to Dutch oven shredded chicken, Dutch oven spiral ham, and Dutch oven chicken noodle soup.

It's the perfect vessel for big batches of soup, stew, and pulled meat because Dutch ovens retain well, hold a large capacity of ingredients, and can easily handle high-heat cooking.

Ingredients needed

• Ground beef - 85-90% lean ground beef is best because we aren't draining any fat out of the Dutch Oven after we sear the meat.
• Beans - I use canned kidney and black beans for time-saving convenience. Just make sure you drain the liquid out of the cans and give the beans a good rinse!
• Sweet potatoes - These are added for their tender, slightly creamy texture and mild sweetness. If you have extras on hand, try out this recipe for roasted sweet potatoes and Brussel sprouts.
• Red bell peppers - For fresh, bright flavors.
• Tomatoes - Canned diced tomatoes and tomato sauce form the base of the chili, giving it a hearty, stew-like texture.
• Tomato paste - Adds a deeper tomato flavor and enhances the savory taste of the chili. It's my not-so-secret weapon for an intense boost of flavor in this Dutch oven chili recipe, my balsamic chicken thighs, and crock pot 15-bean soup.
• Chili powder - Spices like smoked paprika, cumin powder, garlic powder, onion powder, oregano, and cayenne provide signature chili flavors along with a hint of heat.
• Ground cinnamon - For a warming, subtle sweetness that balances out the savory elements in the chili.
• Cocoa powder - Rounds out the sweetness and intensifies the umami flavors.
• Beef broth - Adds liquid needed to simmer the chili, preventing it from becoming overly thick. It

*See the recipe card below for a complete list of ingredients and quantities.

Variations and substitutions

One of the things I love most about making chili is its incredible versatility! You can easily swap in different ingredients based on what you have on hand.

• Meat: You can absolutely substitute ground turkey, ground chicken, or ground pork for ground beef.
• Vegetables: Butternut squash can be substituted for sweet potatoes, and feel free to use any color of bell peppers you have on hand. For an even heartier texture, try adding yellow corn, chopped zucchini, chopped eggplant, or diced carrots!

Equipment needed

• Dutch oven with a lid - I use an enameled 6-quart Dutch Oven made by Lodge.

Step 1: Heat the olive oil over medium heat, then add the ground beef, salt, and pepper. Brown on all sides for about 3 minutes.

Step 2: Add the red bell peppers, onions, and garlic. Saute until soft and fragrant, about 5 minutes.

Step 3: Mix in the tomato paste, brown sugar, chili powder, smoked paprika, ground cinnamon, and cocoa powder. Cook for about 1 minute.

Step 4: Add the tomato sauce, canned tomatoes (with juices), chopped sweet potatoes, drained and rinsed beans, and beef broth. Increase the heat to high and bring to a boil.

Step 5: Once boiling, cover the Dutch oven chili with a tight-fitting lid, reduce the heat to low, and let simmer on the stove for about 1 hour, stirring occasionally. Then, serve the chili while it's hot and enjoy!

What to serve with Dutch oven chili

This beef and sweet potato chili is 100% a complete meal, all on its own! However, a side dish or two won't hurt! Here are a few of my favorite sides:

• Dutch Oven No-Knead Bread
• 3-Ingredient Drop Biscuits
• Baked Potato (no foil)
• Caesar Salad with Cornbread Croutons

Storage, freezing, and reheating

• How to store: When you're ready to put your chili away, remove it from the Dutch Oven and transfer it to a glass, air-tight container with a lid. Store the cooled chili in the refrigerator for up to 4 days.
• How to freeze: Allow the chili to cool completely. Transfer the chili to airtight freezer-safe containers or freezer bags. If using freezer bags, lay the bags flat in the freezer for easier storage and stacking once they're frozen. Freeze chili for up to 6 months.
• How to reheat: Reheat chili from the refrigerator on the stovetop in a small saucepan over low heat. Let frozen chili thaw in the refrigerator, and then reheat the thawed chili on the stovetop. The microwave also works if you're in a hurry!