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A close-up view of the Dutch oven chili on a wooden serving tray with a silver spoon and sprig of cilantro in front.
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The Best Dutch Oven Chili

Game day has never been more delicious than when this very best Dutch oven chili is on the menu. After slowly braising in a rich, spicy sauce, a chuck roast transforms into the most tender, succulent shredded beef to make one seriously loaded, meaty chili. Whether you serve this for your Super Bowl party, a chili cook-off or just a casual get-together with friends, you will look like a master chef when you share this recipe.
Course Soups and Stews
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 10 people
Calories 320kcal
Author Amanda McGrory-Dixon

Equipment

  • Large Dutch oven about 7 quarts

Ingredients

  • 8 dried guajillo chiles stemmed and seeds removed
  • 1 dried chile de árbol stemmed and seeds removed
  • 6 cups beef stock divided
  • 4 chipotle peppers in adobo sauce seeds left intact
  • 2 tablespoons adobo sauce
  • 3 pounds chuck roast not top round roast
  • Salt and pepper
  • Flour for dusting
  • 2 tablespoons olive oil
  • 2 yellow onions chopped
  • 2 jalapeños seeded and chopped
  • 6 garlic cloves minced or grated
  • 1 cup strong coffee
  • 2 (14-ounce) cans diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cocoa powder
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 (15-ounce) can pinto beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • 2 tablespoons cornstarch
  • Splash of water
  • Favorite toppings such as shredded cheese, sour cream, avocado, red onions, jalapeños, lime, cilantro, tortilla chips, etc.

Instructions

  • Over medium-high heat in a large Dutch oven or stock pot, toast the dried chiles until fragrant, about two to three minutes. Add 2 cups beef stock and bring the mixture to a simmer. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
  • Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside the chile paste.
  • Sprinkle the chuck roast with salt and pepper and then dust the chuck roast with flour.
  • Turn the oven to 275 degrees F. Heat oil in the Dutch oven over medium-high heat. Once the oil is hot, add the chuck roast and brown on one side, about four to five minutes. Carefully flip the chuck roast and brown on the other side. Remove the chuck roast from the Dutch oven and set aside.
  • Reduce heat to medium. Add the onion and jalapeños to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
  • Pour in remaining 4 cups of beef stock, strong coffee and reserved chile paste, scraping up the bottom of the pot with a wooden spoon. Stir in the diced tomatoes, tomato paste, apple cider vinegar, cocoa powder, brown sugar and spices. Place the chuck roast back in the Dutch oven.
  • Bring the heat back to medium-high and boil the mixture. Once it boils, cover and place in the oven. Cook until the beef easily shreds with a fork, about three hours.
  • Remove the chili from the oven. Carefully remove the chuck roast and place it on a cutting board and give it a few minutes to cool. Meanwhile, place the pot of chili back on the stove and turn the heat to medium to simmer. Whisk together the cornstarch and water to make a slurry. Stir in the cornstarch slurry with the beans and let it simmer for about 10 minutes until it thickens.
  • As the chili simmers, use two forks to shred the chuck roast. Discard any pieces of fat. Stir the shredded beef into the chili. Serve with your favorite toppings. Enjoy!

Video

Notes

Slow cooker directions: Prepare the recipe through step 5 as directed. Transfer the yellow onion mixture to a large slow cooker, stir in all the liquids and seasonings and then add the chuck roast. Cook the chili on low for eight hours. Pour the cornstarch slurry into the slow cooker in the last 10 minutes of cooking with the beans. Shred the chuck roast as originally directed and add it back to the slow cooker.
  • Keep leftovers in an airtight container in the refrigerator for up to four days. Alternatively, freeze it for up to four to six months.
  • I prefer an enameled Dutch oven for this recipe, but you can use a cast-iron Dutch oven as long as it's well-seasoned.
  • Wear kitchen gloves when handling the jalapeños to protect your skin and eyes.
  • Plan ahead. Chili is even better if you can let it sit in the refrigerator overnight to allow the flavors to meld. Of course, you can still serve it right away.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1bowl | Calories: 320kcal | Carbohydrates: 7g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1250mg | Potassium: 793mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 4mg