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Best Dutch Oven Chili Con Carne Recipe

A hearty Dutch Oven Chili Con Carne made with tender chuck roast, smoky dried chilies, beans, and warming spices. Slow-simmered for deep, restaurant-quality flavor and perfect for cozy dinners or game day.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 –8 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 guajillo peppers toasted, seeded, and rehydrated
  • 4 ancho chili peppers toasted, seeded, and rehydrated
  • 3 lbs chuck roast cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 2 jalapeños seeded and diced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 1 tablespoon Mexican oregano
  • 1 tablespoon brown sugar
  • Salt and freshly ground black pepper to taste
  • 3 cups beef stock
  • 1 14.5 oz can diced tomatoes
  • 1 16 oz can pinto beans, rinsed and drained

Method
 

  1. Toast guajillo and ancho chilies in a dry skillet until fragrant. Soak in hot water for 20 minutes, then blend with soaking liquid until smooth.
  2. Season beef with salt and pepper. Heat 2 tablespoons oil in a Dutch oven and brown meat in batches. Remove and set aside.
  3. Add remaining oil, sauté onion and jalapeños until softened. Add garlic and cook 1 minute.
  4. Return beef to the pot. Stir in chili purée, cumin, paprika, oregano, and brown sugar.
  5. Add beef stock and diced tomatoes. Cover and simmer on low for 1.5–2 hours until beef is tender.
  6. Stir in pinto beans during the final 20 minutes. Adjust seasoning and serve hot.

Notes

For thicker chili, uncover during the last 30 minutes of cooking. Adjust chili quantity for desired heat level.