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Easy Dutch Oven Chili Con Carne Recipe

Dutch Oven Chili Con Carne is a rich, hearty beef chili made with toasted dried chilies, tender chuck roast, and bold spices simmered low and slow for deep, authentic flavor. This stovetop Dutch oven chili delivers restaurant-quality results with smoky heat and comforting depth, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 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 pounds 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 black pepper to taste
  • 3 cups beef stock
  • 14.5 ounces diced tomatoes
  • 16 ounces pinto beans rinsed and drained

Method
 

  1. Toast guajillo and ancho peppers in a dry skillet until fragrant, then soak in hot water for 20 minutes.
  2. Blend softened chilies with soaking liquid until smooth and set aside.
  3. Season beef with salt and pepper.
  4. Heat olive oil in a Dutch oven and sear beef in batches until browned; remove and set aside.
  5. Add remaining oil, onion, and jalapeños to the pot and sauté until softened.
  6. Stir in garlic and cook until fragrant.
  7. Return beef to the pot and add chili puree, cumin, paprika, oregano, and brown sugar.
  8. Pour in beef stock and diced tomatoes, scraping up browned bits.
  9. Cover and simmer on low for 1½ to 2 hours until beef is tender.
  10. Stir in pinto beans during the last 20 minutes of cooking.
  11. Adjust seasoning, rest briefly, and serve hot.

Notes

Toasting dried chilies builds deeper flavor. For best results, simmer low and slow and let the chili rest before serving to allow flavors to fully develop.