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Easy stovetop chili in Dutch oven

Dutch Oven Chili Low And Slow With Ground Beef And Pork

Amber Bondar
This easy Dutch oven chili is a low and slow dish with both ground pork and beef. The rich tomato based meal is packed full of high fiber beans and sweet corn niblets. The mild chili makes great leftovers or can be frozen for meal prep.
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Prep Time 5 minutes
Cook Time 6 hours
Course Main Course
Cuisine American, Canadian
Servings 10
Calories 595 kcal

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Can Opener
  • knife
  • Cutting board
  • measuring cup

Ingredients
  

  • 4 lbs Lean Ground Beef
  • 1.5 lbs Ground Pork
  • 1 Cup Celery Chopped
  • 1 Cup Onion Diced
  • 1 Cup Rotel 284ml Can- 9.6oz
  • 1¼ Cup Canned Corn 341ml-11.5oz
  • 2¼ Cup Red Kidney Beans 540ml-18oz
  • 3½ Cup Diced Tomato 796ml-28oz
  • 2¼ Cup Canned Black Beans 540ml-18oz
  • 3 Tbsp Chili Powder
  • 1 Tbsp Garlic Powder
  • 1½ Cup Tomato Paste 140gram tube-4.9oz
  • Water or Tomato Juice *Only if needed to thin the chili.

Instructions
 

  • Heat the Dutch oven on low increasing temperature to medium high heat.
  • While pot is heating prep the celery and the onion. Set aside.
    1 Cup Celery, 1 Cup Onion
  • Add both the ground meats to the hot Dutch oven and using wooden spoon break them into small pieces as it browns.
    4 lbs Lean Ground Beef, 1.5 lbs Ground Pork
  • When meat is partially browned add the onion and celery. DO NOT drain any juices that form during the cooking process.
    1 Cup Celery, 1 Cup Onion
  • Once the onion starts to become glassy add in the Rotel, canned corn (with juices) and canned beans both with their juices.
    1 Cup Rotel, 1¼ Cup Canned Corn, 2¼ Cup Red Kidney Beans, 3½ Cup Diced Tomato, 2¼ Cup Canned Black Beans
  • Mix well and cover on low heat for one hour.
  • After an hour remove lid and mix in the spices and the tomato paste.
    3 Tbsp Chili Powder, 1 Tbsp Garlic Powder, 1½ Cup Tomato Paste
  • Return lid to pot and let simmer on low for five more hours.
  • Check once or twice during the simmering process to ensure there is still enough moisture in the chili and add a bit of water or tomato juice to thin it if it appears to dry.
    Water or Tomato Juice
  • Remove cooked chili from heat and serve while hot.

Nutrition

Calories: 595kcalCarbohydrates: 33gProtein: 60gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 161mgSodium: 819mgPotassium: 1832mgFiber: 10gSugar: 8gVitamin A: 1489IUVitamin C: 22mgCalcium: 115mgIron: 10mg
Keyword Chili, Chili Powder, Comfort Food, Meal Prep, Winter Meal
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