Dutch Oven Chili

Chili in a bowl with a spoon.

5 from 1 review

Dutch Oven Chili is sweet, savory, and just a little spicy! Ground beef, black beans, and sweet potatoes are slowly simmered on the stovetop into a thick and hearty stew. This recipe is sure to warm your belly on a cold night! 


  • 2 tablespoons extra virgin olive oil
  • 2 cups red bell peppers - diced
  • 1 cup white or yellow onion - diced
  • 3 large garlic cloves - minced
  • 2 teaspoons kosher salt - divided
  • 1/2 teaspoon ground black pepper - divided
  • 1 pound lean ground beef
  • 1/4 cup tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon cocoa powder (unsweetened)
  • 30 ounces tomato sauce
  • 15 ounces canned diced tomatoes
  • 3 cups sweet potatoes - peeled and chopped into 1-inch cubes
  • 15 ounces canned black beans - drained and rinsed
  • 15 ounces canned kidney beans - drained and rinsed
  • 1 cup beef broth


  1. Pour the olive oil into the bottom of a large, enameled cast iron Dutch oven and heat over medium heat. 
  2. When hot, add the red bell peppers, onions, and garlic.  Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.  Sauté until soft and fragrant, about 5 minutes. 
  3. Add the ground beef and remaining salt and pepper.  Brown on all sides over medium heat for about 3 minutes. 
  4. Mix in the tomato paste, brown sugar, chili powder, smoked paprika, ground cinnamon, and cocoa powder. Cook for about 1 minute.
  5. Add the tomato sauce, canned tomatoes, peeled and chopped sweet potatoes, drained and rinsed canned beans, and beef broth. Give the chili a good stir, increase the heat to high and bring it to a boil.  
  6. Once boiling, cover with a tight-fitting lid, reduce the heat to low, and let simmer on the stovetop for 1 hour. 


Equipment needed:  6-quart enameled cast iron Dutch oven with a lid, silicone mixing spoon

Beef:  I recommend choosing 85-90% lean ground beef. I recommend lean ground beef because we aren't draining any fat out of the Dutch Oven after we sear the meat. Grass-fed, locally sourced-ground beef is also a great choice!     



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