Dutch Oven Beef Chili with Caramelized Onions and Smoked Paprika
By Leah Okonkwo
Prep
15 min
Cook
90 min
Total
105 min
Servings
6
Level
Easy
For a chilly evening, this Dutch oven beef chili brings six bowls of ground beef, kidney beans, tomatoes, and sweet corn to the table. Caramelized onion and smoked paprika build a rich, savory base, while the uncovered finish gives the chili a thick, hearty spoonful for family dinner.
Olive oil starts the onion and red bell pepper, giving the pot a sweet, softened base before 85% lean ground beef is browned. Chili powder and smoked paprika are toasted briefly so their fragrance reaches the whole pot. Crushed tomatoes, kidney beans, and beef broth provide the simmering body, while drained sweet corn joins near the end for small pops of sweetness.
The onions should turn deep golden brown before the pepper goes in, and the beef should be fully browned with no pink remaining. After the covered simmer, the chili should look thicker and more concentrated as it cooks uncovered. Rushing the onions leaves out their deeper sweetness, while skipping frequent stirring during the final reduction can let the bottom stick.
Serve bowls with shredded cheese, sour cream, sliced avocado, or crunchy tortilla chips. Cornbread, cilantro lime rice, or a simple green salad also fit alongside the chili. The finished chili can be made ahead, and its flavors continue to meld before it is gently reheated on the stovetop.
Why you'll love this recipe
- Feeds a family-sized dinner with six bowls, and the Dutch oven keeps the beef, beans, corn, and sauce together for straightforward serving.
- Works for gatherings because each bowl can be finished with cheese, sour cream, avocado, or tortilla chips, letting guests choose their own topping.
- Offers make-ahead convenience since the complete chili can be prepared in advance, and its flavors meld as it rests before gentle reheating.
- Builds a substantial one-pot meal from ground beef, kidney beans, tomatoes, broth, and corn, so bowls feel filling without extra components.
- Gives cooks clear visual cues: onions become deep golden, beef loses its pink color, and the uncovered chili reduces to a hearty consistency.
- Leaves room for household preferences because black, pinto, or cannellini beans can replace kidney beans, while toppings stay separate at the table.
Ingredients
- •2 tablespoons olive oil
- •1 pound ground beef (85% lean)
- •1 yellow onion (medium, diced)
- •1 red bell pepper (medium, diced)
- •2 tablespoons chili powder
- •1 teaspoon smoked paprika
- •28 oz can crushed tomatoes (fire-roasted recommended)
- •28 oz can kidney beans (drained and rinsed)
- •2 cups beef broth
- •15 oz can sweet corn (drained)
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •shredded cheese (optional, for serving)
- •sour cream (optional, for serving)
- •sliced avocado (optional, for serving)
- •tortilla chips (optional, for serving)
Instructions
- 1
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the diced onion and cook, stirring often, for 10 to 15 minutes until caramelized and deep golden brown.
- 2
Add the diced red bell pepper and cook for 5 minutes until it begins to soften.
- 3
Add the ground beef, breaking it up with a spoon, and cook until completely browned with no pink remaining.
- 4
Stir in the chili powder and smoked paprika. Cook for 2 to 3 minutes until the spices are fragrant.
- 5
Pour in the crushed tomatoes, drained kidney beans, and beef broth. Season with salt and pepper to taste, then stir well.
- 6
Bring the chili to a boil, reduce the heat to low, cover, and simmer gently for 1 hour, stirring occasionally.
- 7
Remove the lid and cook for 30 minutes longer, stirring more frequently, until the chili thickens.
- 8
Stir in the drained sweet corn 5 minutes before serving and heat through.
- 9
Ladle into bowls and garnish with shredded cheese, sour cream, sliced avocado, or tortilla chips, if desired.
FAQ
Nutrition (per serving)
Calories
350
Protein
25g
Fat
15g
Carbs
30g
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