Dutch oven chili—the only way to make chili! This smoky ground beef chili is flavorful, lightened up just a bit, and perfect for the cooler months ahead.
Lean ground beef and a hearty amount of black beans keep this chili on the healthier side, while bacon and chipotles in adobo add just the right dose of decadence to keep everyone coming back for more.
Chili Bar Ideas:
It’s all about the toppings
Make it a chili bar party with these six categories of toppings! Offer a few toppings from each category so everyone can make their own unique bowl of chili!
Cheese:
- Shredded sharp Cheddar cheese
- Crumbled Cotija
- Crumbled Feta
Veggies:
- Corn kernels
- Sliced chiles
- Diced fresh tomatoes
- Diced white onions
- Sliced scallions
- Shredded iceberg lettuce
- Sliced radishes
Creaminess:
- Sliced avocado
- Sour cream
- Greek yogurt
Crunch:
- Cooked bacon bits
- Roasted and salted pepitas
- Corn chips such as tortilla chips or Fritos
Herbs/Fresh:
- Cilantro
- Parsley
Tang:
- Lime wedges
- Pickled onions
Have at least one side dish. A few ideas:
- Corn muffins
- Cornbread
- A simple green salad
- Garlic bread
Keep your chili warm
Keep the chili in your Dutch oven on the stove over low heat, or transfer to a slow cooker so you can set it on a table.
Consider who you’re serving
If you are serving a mixture of vegetarians and meat eaters, try to offer a vegetarian chili option, or simply leave the meat out of this recipe. If you choose to leave the meat out, double the beans and cook the meat in a separate pan. Offer the meat as a topping for those who want it.
Make it a group effort
Most guests want to help if they can, so when people start to ask what they can bring, assign them a few toppings. Not only does get everyone involved, but it also takes a lot of prep work off of your shoulders.
My favorite Dutch ovens
My favorite Dutch ovens There are so many options out there that it can be hard to weed through them all. Here are my favorite Dutch ovens, including a range in prices:
- Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Dutch Oven
- Staub 7-Quart Cast Iron Round Cocotte
- Lodge 6-Quart Enameled Cast Iron Dutch Oven
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Smoky Dutch Oven Chili
To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy baking!
Print
Smoky Chipotle Black Bean Chili
- Total Time: 2½ hours
- Yield: about 10 cups (serves 10–12) 1x
- Category: Soup
- Method: Stove top
- Cuisine: American/Mexican
Description
Lean ground beef and a hearty amount of black beans keep this chili on the healthier side, while bacon and chipotles in adobo add just the right dose of decadence to keep everyone coming back for more.
Ingredients
- 8 slices bacon, chopped (optional *see notes)
- 1 cup diced onions
- 1 red bell pepper, cut into ½-inch pieces (about 1½ cups)
- 1 green bell pepper, cut into ½-inch pieces
- 3 tablespoons minced chipotles in adobo sauce
- 2 tablespoons each chili powder and tomato paste
- 1 tablespoon minced fresh garlic
- 2 teaspoons each ground coriander and cumin
- 1½ teaspoons dried oregano
- 1 pound ground sirloin
- 2 cans diced fire-roasted tomatoes (14.5 ounces each)
- 1 can low-sodium beef broth (14.5 ounces)
- 2 cans low-sodium black beans (15 ounces each), rinsed and drained
- 1 cup water
- 2 tablespoons fresh lime juice
- Salt and black pepper to taste
Toppings:
- Reserved cooked bacon
- Avocado
- Diced onion
- Cilantro
- Jalapeño
Instructions
Cook bacon in a pot or Dutch oven over medium heat until crisp; transfer to a paper towel-lined plate. Reserve 2 tablespoons drippings in pot.
Heat reserved drippings (or 2 tablespoons olive oil) in pot over medium until shimmering. Add onions, bell peppers, chipotles, chili powder, tomato paste, garlic, coriander, cumin, and oregano, and cook, stirring occasionally until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to medium-high, add sirloin and cook, breaking up with a spoon, until browned, 3–4 minutes.
Add tomatoes and broth and bring to a boil. Reduce heat to medium-low, cover, and simmer 1 hour, stirring occasionally.
Remove lid, stir in beans and water and simmer, stirring occasionally, until chili is rich, dark, and slightly thickened. Stir in lime juice, and season with salt and pepper to taste.
Serve with desired toppings.
Notes
Chili can be made up to 2 days ahead, just reheat in a pot on the stove over medium-low or in a slow-cooker on high.
Although delicious, the bacon is totally optional. If you choose to leave it out, use 2 tablespoons olive oil in place of the drippings in the second step of the recipe.
Nutrition
- Serving Size: ¾ cup
- Calories: 263
- Sugar: 3g
- Sodium: 449mg
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 38mg
Keywords: Dutch Oven Chili, Adobo Chili, chipotle adobo chili,
You May Also Like:
Butternut Squash and Apple Bisque
Creamy Broccoli Soup with “Everything Spiced” Cheesy Croutons
Healthy Slow Cooker Turkey Wild Rice Soup
