Dutch Oven Taco Chili

This Dutch Oven Taco Chili recipe can be made in the slow cooker or instant pot, but we all know it’s better in a Dutch oven on the stovetop or over an open campfire. It’s easy, satisfying, and delicious.

Labeling the days of the week as Taco Tuesday and Fiesta Friday are some of the easiest, and most delicious ways, to start your meal planning habit. Be sure to add a taco chili inspired dish to your menu and check out Tortilla Lasagna and Dutch Oven Carnitas for some more Mexican-inspired dishes!

Can you use taco seasoning for taco chili?

Absolutely you can! Whatever taco seasoning you typically use, you can use in this taco chili. I make it easy in this recipe and use the pre-packaged stuff, but you can always make taco seasoning from scratch with varying heat levels dependent on your family.

How to make Taco Chili in the dutch oven

If you’re looking for how to make this taco chili in the slow cooker or in the Instant Pot, you’ll want to check out our sister site Farm Table Recipes.

Start by browning your beef in a 5 quart (or larger) dutch oven. As the ground beef begins to brown, add in the green bell peppers and onion. When the beef is almost done browning and the pepper and onions have become soft, spoon out as much of the excess fat as you can. Then sprinkle the taco seasoning into the dutch oven. Allow your seasoning to cook out and mix for just a few minutes.

Next, add the remaining ingredients for the taco chili and give a good stir. Allow the contents to cook on the stovetop over medium to medium-low heat uncovered for about 30 minutes.

Serve or save for the next day. Taco chili is one of those recipes that gets better the longer it simmers or sits. You can serve this dish as soon as all the ingredients are warm, or you can let it go all day on a woodstove. Or you can enjoy it up to five days later.

The best Dutch Oven Taco Chili toppings

A topping makes the chili. Whether you’re whipping up this taco chili, an all meat chili, or a traditional chili, you’ll want a variety of delicious toppings for your friends and family to customize their bowls.

• Jalapenos
• Cheese (cheddar, pepper jack, Monterey, mozzarella, parmesan)
• Sour Cream
• Crackers (oyster, saltine, Ritz)
• Corn Bread
• Fresh Herbs (cilantro, parsley)
• Lime Juice
• Tortilla Chips

When to serve taco chili

Chili is such a quick and easy dish to make and do so in large quantities. If you’re going to a potluck, a holiday party, having friends over on game day, or just want to make a large batch dinner to freeze for later – taco chili is the perfect recipe.

How to freeze Dutch Oven Taco Chili

Allow the taco chili to cool completely. Store in Ziploc freezer bags or other freezer-safe container. Remove all the air possible and store for 4-6 months.

How to use leftover chili

Refrigerated taco chili will last 3-5 days in the refrigerator. Leftover chili is delicious the next day as is, or you can add it to hot dogs to make chili dogs, as a base to tacos, the topping as Mac and Chili Cheese, empanadas and more!

More Mexican inspired dishes you’ll love

• Pulled pork sandwich
• Easy Baked Salsa Chicken
• First Place Chili
• Cast Iron Mexican Frittata with Pico de Gallo
• Dutch Oven Fresh Peach Cobbler
• Dutch Oven Carrot Ginger Soup
• Chili Stuffed Potato Skins
• EASY CHILI GARLIC NOODLES RECIPE
• Dutch Oven No Knead Bread

Dutch Oven Taco Chili

This stovetop Dutch Oven Chili is hearty and rich from the bacon, chipotle peppers, and adobo sauce .

Author: Paula

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 8 servings

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Equipment

• 6 quart dutch oven
• Wood Stirring Spoon

Ingredients

• 4 slices bacon thick cut, diced
• 1 pound 80/20 ground beef

Chili Seasoning

• 3 Tablespoons chili powder
• 1 Tablespoon paprika
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon crushed dried oregano
• ½ teaspoon salt plus more to taste if desired

Vegetables & Liquids

• 1 medium yellow onions
• 1 medium green bell pepper
• 28 ounce can crushed tomatoes plus about ½ cup water
• 1 can fire-roasted tomato
• 1 7 ounce can chipotle peppers in adobo sauce use only 1-3 chopped peppers & all remaining sauce
• 1 Tablespoon honey
• 1 Tablespoon Worcestershire sauce
• 1 15 ounce can kidney beans drained
• 1 15 ounce can pinto beans drained

Instructions

• In a large dutch oven over medium heat high heat, fry the bacon until browned.
• Add the ground beef and break into crumbles with a spoon. Reduce heat to medium
• Add all of the spices. Sauté for 1-2 minutes or until fragrant.
• Add the bell pepper and onion. Sauté for 4-5 minutes.
• Add the crushed tomatoes, diced tomatoes, chipotles, adobo sauce, worcestershire, kidney, and pinto beans. Add about ½ cup water to the empty can of crushed tomatoes. Swirl it around and add the water as well. Bring to a light boil.
• Reduce the heat to medium low and simmer covered for at least 60 minutes, stirring occasionally. Adjust the heat if needed.
• Remove the lid. If needed, simmer on medium uncovered until the chili reaches desired thickness.
• Notes
• Ground Beef: I recommend the 85/15 for the best flavor. If you want to use a leaner ground beef or ground turkey or chicken, you may need to add a little olive to the pan to make up for the lost fat.
• Smoked Paprika: Be sure to use smoked (not regular). It has a better flavor.
• Chipotles: Remove only 1-3 peppers from the can to use (depending on how spicy you want the chili). Chop finely. These have a bit of a kick. If you do not want to add much spice, just use the adobo sauce. Leftover peppers can be stored in the fridge.
• Honey: Substitute for sugar.
• Beans: Substitute for your favorite beans.
• Simmer. This chili needs to be cooked for at least 60 minutes so the flavors can develop. You can also cook it in the oven at 250. If you have time, allow it to simmer for up to 2-3 hours. Check and stir to ensure it is not burning on the bottom. You can also transfer it to a crockpot or slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Freeze leftovers. Chili can be stored in the fridge for 3 days or in the freezer for up to 3 months. Portion in freezer bags or containers. Heat directly from frozen on the stove when ready to serve.

Nutrition

Calories: 270kcal | Carbohydrates: 18g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 568mg | Potassium: 638mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1812IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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