Dutch Oven Beef and Sausage Chili

This hearty beef and sausage Dutch Oven Chili is simmered on the stove or cooked in the oven. Chipotle peppers, adobo sauce and ground chili peppers make for a deliciously smokey and spicy chili.

Why this recipe is just so good...

• You can make the chili as spicy or savory as you'd like. It is very easy to customize it for your family.
• Like most soups and stews, this Dutch oven chili tastes amazing the next day. Flavors meld together and the beans soften even more and it's delicious!
• I love to freeze chilis. They are perfect to pull out when you forget to plan dinner or you just want something quick and easy with no clean up.
• This chili is an easy one pot family dinner recipe. You can let it simmer until thickened on the stovetop or the chili can cook in the oven.
• If you'd like to try more Dutch Oven recipes, my Pot Roast, Pork Roast or Turkey Breast are all easy and delicious meals.

Recipe Ingredients & Substitutions

The ingredients needed for this Dutch Oven Chili:

Ground beef and sausage, olive oil, onion, kidney and pinto beans, beef broth, crushed and diced tomatoes, chipotle peppers and sauce, chili powder, paprika, salt, pepper, red pepper flakes, garlic powder, olive oil and sweet chili sauce.

Using ground beef and sausage gives the chili a beefy and spicy flavor combination. Of course you can choose to use all beef or ground turkey as well. I like using red onions in spicier soups and stews. The onions become a bit milder when they are cooked and actually a bit sweeter. So red onions are a nice blend with spicy dishes.

• You can use whatever beans you prefer. Dark red kidney beans are a bit sturdier and hold up to long simmering times. Also, if you want to cook this chili in a slow cooker or Instant Pot.
• I like using a bit of sweetener in chilis. Sugar free chili sauce is used in this recipe. Or you use use regular chili sauce and a few tablespoons of granulated or brown sugar as a substitute.
• Use less chili peppers or adobo sauce if you would like the chili less spicy. Add more paprika and less chili powder. Also, a bit more sweetener will smooth out the flavors in the recipe.

How to make homemade Dutch Oven Chili?

Heat oil in the Dutch oven and saute the onions. Remove them to a small bowl. Brown the beef and sausage, drain the fat. Return onions to pot and dump in the remaining ingredients. Stir to combine.

You can cover the Dutch oven and place in a preheated 350°F oven to cook for 1-2 hours, depending on how soft you like your beans. Stir every 30 minutes throughout cooking.

Or cover, bring chili to a low simmer and cook on the stovetop for 1-2 hours. The longer, the better. Stir every 30 minutes. Flavors will combine as the ingredients cook together.

For either cooking method, you can remove the lid for the last hour to help the chili thicken. I prefer to leave the lid on and cook the chili an extra hour if I have the time to do so.

Cooking Tips

• Make sure your seasonings have not expired. Many people don't think to check this and then wonder why their recipe is flat tasting. Fresh spices make a difference!
• The fat in the ground beef and sausage gives the chili great flavor. But I don't like it swimming in fat. If I use 85% lean, then I leave the fat in the Dutch oven pot. But I am using ground chuck or less than 85%, I will drain off some of the fat.
• Don't add more seasonings or sweetener right away. Taste the chili after it has been cooking for at least 30 minutes. Seasonings get a bit stronger as they cook in the recipe.

What goes with Chili?

Chili is at its best when we get to top it with all of our favorite condiments and add-ons. If we are in the mood for super spicy, we go all out. Add jalapeno peppers, Pepper jack cheese and sliced raw onion or scallions on top for an extra flavor sensation.

If you want a smoother, more savory flavor, sliced avocado, chopped tomatoes, cheddar cheese and sour cream is delicious.

Of course we love to dunk bread or crackers in the chili too. Try my Keto Cornbread muffins or biscuits and rolls with this recipe.

How to thicken Dutch Oven Chili?

• To make a thicker chili, add less liquid (water or broth).
• Add more vegetables such as carrots, corn, celery, bell peppers.
• Sprinkle in some ( a few teaspoons) Arrowroot powder or cornstarch and stir into the chili.
• Take off the lid and continue to let the chili simmer in the oven or on the stove.
• My favorite way to thicken the chili is letting the beans soften by cooking long enough, at least 2 hours, up to 3 hours. And use a potato masher to press down on the beans. Some will be mashed and some stay whole which I feel is the perfect blend in texture.

Storing/Reheating

Store leftovers in an airtight container the refrigerator for up to 4 days. After that, freeze for up to 3-4 months. Defrost overnight in the refrigerator. Reheat in microwave or on the stove.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

Here are more Dutch Oven recipes to try:

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