Name: Cast Iron Dutch Oven Chili
Prep time: 15 min
Cook time: 75 min
Yield: 8, 8 servings
Cuisine: American, Camping, Dutch Oven
Ingredients: 1/2 cup sour cream; 1 teaspoon salt; 2 tablespoons tomato paste; 2 tablespoons vegetable oil; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 1 cup shredded cheddar cheese; 1 teaspoon black pepper; 2 teaspoons paprika; 1 tablespoon chili powder; 1/4 cup chopped fresh cilantro; 1 cup beef broth; 2 pounds beef chuck roast (cut into 1 inch cubes); 1 small white onion (diced); 1 large red bell pepper (diced); 3 ribs celery (sliced); 30 ounces red kidney beans (rinsed); 15 ounces diced tomatoes; 7 ounces diced green chiles; 1/2 cup finely crushed tortilla chips

Cast Iron Dutch Oven Chili

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Dutch Oven Chili hits the spot when you want a taste of the outdoors! Whether you’re camping, hunting, having a backyard campfire, or just want chili from a dutch over, this recipe won’t disappoint.

By: Thestayathomechef (via Thestayathomechef)

Original Publish: Sep 1, 2019

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 75 mins

Yields: 8, 8 servings

Nutrition Facts

486 kcalCalories

34 gProtein

43 gCarbs

21 gFat

Instructions

Preheat a 12-inch (6-quart) cast iron Dutch oven over 15 briquettes for about 5 minutes. Season 2 pounds beef chuck roast with 1 teaspoon salt and 1 teaspoon black pepper.
Add 2 tablespoons vegetable oil to the preheated Dutch oven and sear the beef cubes until browned.
Add 1 small white onion, 1 large red bell pepper, 3 ribs celery, and 2 tablespoons tomato paste. Sauté for 5–7 minutes, until vegetables are soft.
Stir in 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika, and 1 teaspoon garlic powder. Cook for 60–90 seconds to toast the spices.
Stir in beef broth, kidney beans, diced tomatoes, and green chilies. Place the lid on and let cook for 60 minutes.