Dutch Oven Chili Low And Slow With Ground Beef And Pork

When the weather cools down and cravings for perfect comfort food hit, there’s nothing quite like a bowl of homemade chili simmered to perfection. This hearty Dutch oven chili is a labor of love, combining the rich flavors of ground pork and beef, vibrant diced tomatoes, and a medley of kidney beans, black beans, and sweet corn. Slow cooking it in a large Dutch oven on the stovetop for six hours allows the chili to develop its deep, flavorful chili taste and tenderizes the ground meats, creating a rich, velvety texture that melts in your mouth.

With mild heat, this chili is perfect for everyone at the table, and if you prefer medium-high heat for a little extra kick, feel free to add cayenne pepper or your favorite hot sauce for a more intense flavor. This chili is ideal for those cold nights when you’re craving a hearty meal to warm up with. Top your bowl with shredded cheese, a dollop of sour cream, or a sprinkle of green onions, and savor a dish as comforting as it is versatile! If you need a bread option with your hearty chili bowl, I recommend my sweet cornbread biscuits. They are the perfect pairing.

Why You Will Love This Classic Chili Recipe

Rich, Tender Texture: Slow cooking in a Dutch oven softens the ground pork and beef, transforming them into a velvety, melt-in-your-mouth texture. Every bite is a comforting blend of savory meats and hearty beans.

Customizable Spice Level: This chili caters to everyone at the table with its mild base. Want to kick up the heat? Add your favorite hot sauce, cayenne pepper, or fresh jalapeños for extra spice. Prefer it mild? Enjoy it as-is without the extra heat.

Perfect for Meal Prep: This chili is not only a delicious dinner but also excellent leftovers the next day. The flavors meld together even more, making it a great meal for busy weeks.

A Brief History of Chili and Its Place in Canada

​Chili, short for chili con carne, has a rich history that traces back to the Americas, where Spanish colonizers and Indigenous peoples combined meat, chili peppers, and spices into a hearty, flavorful stew. While its exact origins are debated—some point to Mexico, others to Texas—chili became a staple of frontier cooking due to its simplicity and shelf-stable ingredients. By the 19th century, chili had cemented itself as a Texan icon, celebrated for its bold, comforting flavors.

As settlers and immigrants brought their culinary traditions northward, chili was warmly welcomed in Canada. Its adaptability to local ingredients, affordability, and ability to feed a crowd made it an instant favorite. Canadian families added regional twists, incorporating local vegetables, beans, and game meats like venison. It became a fixture at communal gatherings, from winter festivals to family potlucks, and a staple meal for cold-weather survival.

Today, chili is deeply woven into Canada’s food culture, synonymous with fighting off the cold-weather blues. Nearly every home has its own version of the dish, with cooks fiercely believing their recipe is the best—whether spicy or mild, packed with beans, or featuring unique secret ingredients. Whether bubbling away on the stovetop during a hockey game, warming bellies at ski lodges, or serving at community events, chili has become a beloved comfort food that brings people together during the long, cold winters.

Let’s get started making Dutch Oven Chili

Starting with an enameled Dutch oven is essential for even cooking. The ceramic coating on this Dutch oven ensures the heat is distributed evenly, preventing hot spots that can ruin the chili’s texture. Low and slow cooking ensures the chili retains its richness while softening the meat, giving you a deeply satisfying bowl of chili that is perfect for those cold nights.

When the Dutch oven is heating, you can prep the celery and onion. These will be sauteed with the browned ground meat. 

For this particular recipe, we use both ground pork and ground beef. The mix creates a balanced and rich flavor profile that enhances the overall dish. The ground beef provides a hearty, savory base with deep umami flavors, while the ground pork adds a subtle sweetness and tenderness.

This combination creates a more complex, layered, satisfying, and well-rounded taste. Using a wooden spoon, break the ground meat apart as it browns in the hot Dutch oven. You want to stir it around as there is a fair bit in there, and it needs to be evenly browned.

When the meat is partially browned, add the onion and chopped celery. Continue to cook and stir for a few minutes. When the onion appears to get glassy, add Rotel, canned corn, red kidney beans, black beans, and diced tomato, and let that all cook completely covered on low for about an hour. Be sure to stir the mixture well before putting the lid on so that the juices from the cans can be distributed throughout, keeping it moist while it cooks. 

After an hour, remove the pot’s lid and add the chili and garlic powders. There is no need to add salt as there is considerable sodium in the canned goods we’ve added already. Next, you will want to add the tomato paste and stir it. If your chili looks too dry, add in a bit of water, being careful not to add too much. Cover the pot again and let it simmer on low heat for five more hours. This low and slow cooking method tenderizes the meat so that the texture is much softer compared to a quick stovetop chili recipe. 

Check the moisture level once or twice during cooking to ensure it’s not too dry. This hearty chili makes a great winter meal that can be served up for dinner any night of the week.

Alternatively, make a big batch for your football parties during football season and set up a chili bar with a bunch of bowls for fixings. Classic choices include shredded cheese like cheddar or Monterey Jack, which melt beautifully into the warm chili, and sour cream, adding a creamy, cooling contrast to the spices. Chopped green onions, sliced jalapeños, and hot sauce are great for those who like a little extra kick.

People often top their chili with crushed tortilla chips or fried onions for crunch. Diced avocado, chopped cilantro, and lime wedges add flavor if you want something fresh. For a hearty touch, bacon crumbles, cornbread crumbles, or even shredded lettuce are popular additions. And for a little extra savory depth, some enjoy topping their chili with diced tomatoes, sliced olives, or grated Parmesan. Whether you’re going for a creamy, tangy, or spicy finish, the possibilities are endless regarding chili toppings!

If you have any leftover chili, you can serve it the next day, and it’s even better because the flavors have melded further after sitting in the fridge. You can also let the chili cool right off and package it for the freezer, making it a great meal prep option for the whole family. 

Ingredients:

Ground Pork: Adds tenderness and a subtle sweetness, balancing the richness of the beef.

Ground Beef: Provides a hearty, savory base with deep, umami flavor, giving the chili its robust, meaty texture.

Celery: Contributes a mild earthiness and freshness, complementing the meat’s richness and adding depth to the vegetable base.

Yellow Onion: Adds sweetness and savory flavor when sautéed, creating a flavor foundation for the chili.

Rotel: The diced tomatoes and green chilies provide a tangy kick, offering acidity and mild heat that enhance the chili’s depth.

Canned Corn: Introduces natural sweetness and a slight crunch, balancing the chili’s textures and adding a mild contrast to the other ingredients.

Canned Red Kidney Beans: Add heartiness with a soft, grainy texture, balancing the meat’s richness while contributing fiber and substance to the dish.

Canned Black Beans: Offers a creamy consistency, complementing the kidney beans and adding more texture and fiber to the chili.

Canned Diced Tomato: This tomato brightens the chili with fresh acidity while adding moisture and contributing to the overall tomato-based base.

Tomato Paste: Concentrates the tomato flavor, deepening the richness and thickening the chili, creating a velvety, smooth texture.

Chili Powder: Delivers the signature smoky, earthy flavor that defines chili, adding warmth without overpowering the other ingredients.

Garlic Powder: Enhances the overall savory flavor of the dish, complementing the chili powder and adding a subtle depth of taste without overwhelming the dish.

​Substitutions And Add-Ins For This Easy Dutch Oven Chili

Ground Pork: Substitute with ground turkey or chicken for a leaner option, or vegetarian crumbles for a plant-based alternative. Only if this is the only meat or meat alternative being used in the dish. So please don’t put these options with ground beef.

Ground Beef: You can use ground lamb for a different flavor or try beef chuck for a more robust and tender texture. Again, please don’t mix these meat choices with other meats; only add them as themselves. 

Celery: Try using carrots for a similar crunch and mild flavor.

Yellow Onion: Substitute with red onion for a similar flavor.

Rotel: For heat and tangy flavor, use more canned diced tomatoes with added green chilies or fresh jalapeños.

Canned Corn: Fresh or frozen corn kernels work well with canned corn, adding a slightly fresher taste and texture.

Canned Red Kidney Beans: For a different texture and flavor, substitute with pinto beans, black beans, or white beans.

Canned Black Beans: Swap with pinto beans, kidney beans, or chickpeas for a unique twist while maintaining the chili’s heartiness.

Canned Diced Tomatoes: -Remains-

Tomato Paste: Replace with crushed tomatoes and simmer longer if needed to thicken.

Chili Powder:-Remains-

Garlic Powder: Fresh garlic (minced)  can be an alternative. However, be mindful of how much you substitute, as fresh garlic is more potent. Add fresh garlic to the pot when sautéing the aromatics with the browned ground meat.

You can add numerous ingredients to a pot of chili to elevate its flavor and texture. Bell peppers provide a sweet crunch, balancing the richness of the meat and beans, while carrots contribute a natural sweetness that complements the savory elements.

For a heartier dish, try adding sweet potatoes, which bring a slightly sweet flavor that pairs wonderfully with chili spices, or zucchini, which offers a mild taste and absorbs the chili’s flavors. Mushrooms introduce an umami richness and meaty texture, making them a great addition to vegetarian or vegan chili.

To deepen the flavor, consider adding a splash of beer for a slight bitterness or a touch of cocoa powder or dark chocolate for a complex, smoky undertone. Cinnamon can add a warm, aromatic note, while a little honey or sugar can balance the heat and acidity, especially in spicier chili.

For a smoky, tangy twist, try BBQ sauce or Worcestershire sauce to introduce depth. Lentils can add heartiness and fiber; stirring in cooked rice makes the chili even more filling.

If you prefer a thinner consistency, tomato juice can be added, along with hot sauce for extra heat. For an indulgent touch, bacon or pancetta can lend a savory, smoky depth, while cheese makes the chili creamy and satisfying.

Finally, a lime or lemon juice squeeze brightens the dish and adds a refreshing acidity that balances the richness. With so many options, you can easily customize your chili to suit your taste preferences and make it your own. 

Expert Tips, Serving, And Storing Suggestions For This Low And Slow Chili

Tip #1: Brown the Meat Thoroughly: When browning the ground pork and ground beef, take your time to brown the meat completely in the Dutch oven. This step is crucial to develop the rich, caramelized flavors that will form the base of your hearty meal. Use a wooden spoon to break up the meat and ensure it’s evenly browned.

Tip #2: Don’t Rush the Simmer: Let the chili simmer on low heat for 6-8 hours to allow the flavors to develop fully. This low and slow-method will give you the tender, melt-in-your-mouth texture that makes Dutch oven recipes like this one stand out.

Tip #3: Adjust Consistency as Needed: As the chili simmers, check the consistency and add water gradually if it seems too thick. You want the chili to be rich but not overly dry. Be cautious when adding liquid—too much can water down the flavor. Stir well and adjust the seasoning before letting it simmer for the final hours to ensure it’s right.

When serving this best Dutch oven chili, it’s all about personalizing the dish with your favorite toppings. After six hours of slow cooking, the flavors are rich and deep, making it the perfect base for various toppings. A sprinkle of cheddar cheese adds a creamy, melty layer of flavor, while a dollop of sour cream gives it a cool, tangy finish. Top with chopped green onions or a handful of crushed tortilla chips for extra crunch and freshness. The beauty of this bean chili is its versatility. The options are endless, whether you prefer it spicy with jalapeños or savory with crispy bacon.

Once served, any leftovers can be stored in an airtight container for easy meal prep, making this dish ideal for busy nights or as a hearty lunch throughout the week. The chili mix of lean ground beef and pork creates a satisfying yet balanced meal, and the slow-cooked beans provide a wonderful texture. Whether enjoyed alone or with cornbread, this pot meal will surely be a family favorite.

If you loved this easy Dutch oven chili recipe, let me know! I’d love to hear how it turned out for your entire family and your favorite toppings. Comment below and rate it—your feedback helps others enjoy this hearty and delicious dish. As always, happy cooking!

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