Dutch Oven Chili Con Carne

This Dutch Oven Chili Con Carne is a delicious stew made with hearty chunks of beef, tender beans, caramelized onions, garlic, jalapenos and a medley of spices, all slow-cooked in a rich chili sauce. Serve it with warm tortillas or crispy corn chips for dunking!

A blend of toasted chiles and spices gives this Dutch Oven Chili Con Carne its robust flavor. As it cooks, it fills your home with an irresistible aroma of slow-braised beef with smoky chile. It’s hearty, filling, and perfect for serving a crowd.

For more comforting dishes, try my Apple Pie Baked Beans with Bacon, Dutch Oven Mac and Cheese, and Deconstructed Lasagna (Lazy Lasagna).

What Is Chili Con Carne

Chili con carne and chili are often referred to the same dish. But there are key differences.

• Translates to “chili with meat” in Spanish.
• Traditionally includes meat (often beef, like chunks of chuck roast vs ground meat.)
• Typically does not include beans or tomatoes, which sets it apart from many other chili varieties.
• Almost always is made with whole dried chiles that are toasted, rehydrated and then pureéd to create a rich sauce that the beef cooks in.

Why You’ll Love This Chili Con Carne

• Fall apart, tender beef- The slow-cooking process makes the beef incredibly tender, practically melting in your mouth.
• One-pot meal- No need to worry about a sink of dirty dishes. Made entirely in one pot, which makes cleanup a breeze.
• Hearty and filling- This chili is incredibly hearty, making it a perfect meal for chilly evenings or gatherings.
• Make ahead- Since this chili takes time to prepare and slowly-cook, it’s great for making ahead of time. You can start it the day before and finish it when you’re ready to serve.
• Freezer-friendly- Make a big batch and freeze leftovers for a quick and easy meal later.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Beef- Use 3 pounds of boneless, beef chuck roast, cut into 1-inch cubes. I recommend buying a whole beef chuck and chopping it yourself to ensure all the pieces are the same size for even cooking.
• Onions- Yellow onions work best, but red or white onions can also be substituted.
• Jalapeños- I remove the seeds, as well as the ribs to cut back on some of the heat. If you want more heat, feel free to leave them in. You can also use poblano peppers for less heat as well.
• Garlic- Use fresh garlic cloves for the best flavor. You can also use garlic powder as a substitute (1/8 teaspoon per clove).
• Olive oil- Used to help sear the meat. Canola or vegetable oil can be used as too.
• Chilies- I use both dried ancho and guajillo peppers. You can find them at Latin supermarkets or in the international section at your local grocery store.
• Seasonings- Mexican oregano, paprika, cumin, salt and fresh black pepper.
• Brown sugar- Just a small amount helps balance out the heat, as well as add a hint of caramelization.
• Tomatoes (optional)- Traditional chili con carne does not have tomatoes, but I like them in my chili. Feel free to use them or completely omit them.
• Beans (optional)- Use whatever beans you like. Pinto, kidney or black beans are all great options, or leave them out if you prefer just a meat chili.
• Toppings- You can use whatever toppings you like, but sour cream, cheddar cheese, sliced jalapeños, chopped onions, cilantro, or corn chips are all delicious toppings for chili.

Step By Step Instructions

STEP 1: Toast and rehydrate chilies. Toast the dried chilies in a dry skillet over medium heat until aromatic, about 2 minutes per side. Then, place the chiles in a bowl; cover with hot water and soak for 20 minutes or until soft.

STEP 2: Puree chilies . Add the softened chilies to a blender with 1/2 cup of the soaking liquid. Then, blend until smooth. Set aside.

STEP 3: Sear the meat. Season the meat with salt and pepper. Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Brown the meat in batches, about 2-3 minutes per side. Remove and set aside.

STEP 4: Cook aromatics. To the pot, add the remaining 1 tablespoon of olive oil, then add the chopped onions and jalapeños. Sauté until the onions and peppers are caramelized and softened. Then, stir in the garlic and cook for an additional minute, just until the garlic is fragrant.

STEP 5: Add chilies and seasonings. Return the browned meat to the pot, then pour in the puréed chilies, and spices.

STEP 6: Add the broth and tomatoes. Add the beef broth and canned tomatoes to the pot. Stir to combine, scraping any browned bits from the bottom.

STEP 7: Stew. Cover and let the chili cook over low heat, stirring occasionally, for 1 1/2 to 2 hours, or until the meat is tender.

STEP 8: Add the beans. In the last 20 minutes of cooking, add your drained and rinsed beans. Continue simmering until the beans are heated through and the chili is the desired consistency. Adjust seasonings and serve with cheddar cheese, sour cream and fresh cilantro

Tips and Tricks For The Best Dutch Oven Chili Con Carne

• Perfectly seared beef– For a better sear, pat the meat dry with a paper towel to remove any excess moisture. This way, you’ll get a nice golden-brown crust. Also, avoid overcrowding the pan, as this will cause the meat to steam instead of sear. Brown in batches to prevent this from happening.
• Toast chilies- Don’t forget to toast your chilies, as this brings out their natural oils and helps deepen their flavor and adds a subtle smokey flavor.
• Simmer on low- Make sure to allow your chili to cook low and slow so the meat becomes tender and lets the flavors really sink in.
• Adding the beans- If using canned beans, add them in the last 20-30 minutes of cooking. If you add them too early, they can become mushy.

Frequently Asked Questions

Storing and Freezing

Let the chili con carne cool to room temperature, then transfer to an airtight container. I recommend avoiding plastic containers, since the chili sauce will stain it. Instead, opt for glass containers or heavy-duty freezer bags. Store the chili in the refrigerator for up to 5 days.

Reheating

To reheat on the stove, place the chili in a saucepan. Add a splash of broth or water if it’s overly thick. Heat over medium heat, stirring occasionally, until warmed through.

To reheat in the microwave, transfer the chili to a microwave-safe bowl. Cover loosely with a damp paper towel. Heat in short intervals (1-2 minutes), stirring in between, until hot.

Freezing

Cool the chili completely. Then, place inside airtight container or freezer bag. The chili keeps well in the freezer for up to 3 months.