Why is my chili bitter?

If your chili has a bitter taste, balance out the bitter with more sweet, salty or sour. For this recipe you could add a splash of apple cider vinegar, another tablespoon of brown sugar, or more salt.

How is chili powder made?

Chili powder blends can vary from brand to brand. They usually contain a mix of ground dried chiles, cayenne pepper, cumin, basil, garlic powder, paprika, oregano, black pepper and onion powder.

Is it okay to make chili in a cast iron Dutch oven?

Yes, you can make chili in a cast iron Dutch oven. However, if you are not using enameled cast iron Dutch oven then you need to make sure that your cast iron Dutch oven is seasoned very, very well. The acidity from the tomatoes can eat away at the cast iron. Using enameled cast iron prevents possible corrosion from the acid in the tomatoes.

Is chili better in slow cooker or Dutch oven?

I regularly make chili both ways! A Dutch oven will develop deeper flavors because you're able to brown the meat and use high heat to bring out flavors in the seasonings. Slow-cooker chili is still delicious though and is a great hands-off way to make chili!

Dutch Oven Chili - Sugar & Snap Peas

Ingredients

Scale

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

Instructions

Pour the olive oil into the bottom of a large, enameled cast iron Dutch oven and heat over medium heat.
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.
Add the ground beef and remaining salt and pepper. Brown on all sides over medium heat for about 3 minutes.
Mix in the tomato paste, brown sugar, chili powder, smoked paprika, ground cinnamon, and cocoa powder. Cook for about 1 minute.
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.
Once boiling, cover with a tight-fitting lid, reduce the heat to low, and let simmer on the stovetop for 1 hour.

Notes

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!

Author: Katie
Prep Time: 15 minutes
Cook Time: 75 minutes
Category: lunch, dinner
Method: stove top cooking
Cuisine: American
Diet: Gluten Free

Keywords: dutch oven chili, chili in dutch oven, dutch oven chili recipe