Let your oven do the work for this incredibly flavorful Dutch oven chili. A thick, tomato-rich chili base loaded with beef and skips the beand and bakes low and slow, allowing the rich flavors to meld and intensify.
When football season and cold weather rolls around, nothing warms the soul better than a piping hot bowl of chili like the kind mom used to make. This hearty chili recipe uses only a large Dutch oven to cook the chili, like our white chicken chili, making it the perfect one pot meal. If you want to ditch the ground beef and make a flavorful chili with chuck roast, this is the recipe for you.
This easy Dutch oven chili recipe is like a fun take on regular beef chili made with ground beef. Instead of ground beef or even ground turkey chili, we chose chuck roast. This cut of beef is often inexpensive and has a nice amount of fat for making ground beef or roasting.
The time and slow cooking of those big cuts of beef is just what it needs to ensure that the meat is flavorful and breaks apart with the slight tug of a fork. Stewing, braising, or slow cooking gives the right temperature and time for the beef to break down the collagens so that these less expensive cuts can be savored and are fork-tender when you bite into them.
For this Classic Beef Chili Recipe, we grabbed a 3-pound chuck, our homemade beef broth. We got to work cutting it down into smaller pieces and removing any fat that would just be unappealing if chewed on and let the dried chilis lead the way for a savory meal worth the wait.
One-Pot Classic Chili Recipe Ingredients
The timeless Dutch Oven Chili – make this recipe and master a tried and true favorite for the ages while feeding everyone for days!
How to Make the Best Dutch Oven Chili
First, in a Dutch oven, combine the dried beans with 3 tablespoons of salt and enough water to cover them. Bring the mixture to a boil, then remove it from the heat and let it stand for 1 hour. After an hour, drain and rinse the beans.
Next, preheat your oven to 300°F and position the rack in the lower middle part of the oven. While the oven is preheating, roast the ancho peppers in a dry skillet over medium-high heat for about 4 to 6 minutes until they become fragrant. Transfer the roasted peppers to a food processor.
In the food processor with the ancho peppers, add the arbol chilies, cornmeal, oregano, cumin, cocoa, and 1/2 teaspoon of salt. Pulse the mixture until it forms a powdery paste. Slowly add in 1/2 cup of chicken broth while scraping down the sides of the processor. Set the paste aside.
Now, mix the diced onions and jalapenos together. Heat 1 tablespoon of oil in the Dutch oven over medium-high heat. Cook the onions and jalapenos for about 7 to 9 minutes until they soften. Then, reduce the heat to medium and add the minced garlic, cooking for another minute. Stir in the diced tomatoes, molasses, and the chili paste you prepared earlier. Mix everything well, then add the soaked beans and the remaining chicken broth. Bring the mixture to a boil, then reduce the heat to a low simmer.
Meanwhile, heat another skillet with 1 tablespoon of oil over medium-high heat. Season half of the beef with salt and cook it in the skillet until it’s browned on all sides, which should take about 10 minutes. Transfer the browned beef to the Dutch oven. Deglaze the skillet with half of the beer, scraping up any browned bits, and bring it to a simmer. Transfer the deglazed liquid to the Dutch oven. Repeat the same process with the remaining beef and beer.
Finally, cover the Dutch oven with its lid and carefully place it in the preheated oven. Let it cook for 1 1/2 to 2 hours until the meat is fork-tender. Once done, remove it from the oven and allow it to cool slightly before serving in bowls and garnishing with your favorite toppings.
