Cast Iron Dutch Oven Chili

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When you’re looking for a taste of the great outdoors, look no further than Dutch Oven Chili! Whether you’re camping, hunting, building a backyard fire, or just want to eat hollandaise, this recipe won’t disappoint.

This Dutch Roasted Pepper is delicious and delicious. Brown beef, onions, spices, kidney beans, diced tomatoes, and peppers are simmered together for an amazing campfire dinner. The flavor and texture of this chili make it a great meal on its own, or you can serve it with side dishes like potato chips, crackers, or baked potatoes.

Camping Prep Tips:

Cooking outdoors can be a challenge for a number of reasons. You can make it a little easier by prepping some of the ingredients ahead of time. Here are some ideas:

  • You can cut up the meat and store it in an airtight container.
  • You can combine all the dry spices in a ziplock bag and keep it with your dry food. You can make sure your cilantro is rinsed and the ends cut off.
  • You can rinse and store kidney beans in an airtight container up to two days in advance.
  • You can rinse, chop, and store onions, celery, and bell peppers in an airtight container. Making chili outdoors or while camping will be a lot easier by following these steps.
Dutch Oven Chili Toppings

Dutch Oven Cooking with Charcoal Blocks:

Dutch oven cooking is a classic cooking method used while camping. It might seem intimidating if you’ve never done it before. In fact, cooking in a Dutch oven with charcoal blocks is really easy if you follow a few simple steps.

Charcoal preparation: First, you need to prepare charcoal. You can easily do this with a charcoal screwdriver. Just put some shredded newspaper on the bottom and fill the starter with charcoal briquettes. Then light the newspaper and let the charcoal burn for 15 minutes. If you don’t have a charcoal starter, you can stack the charcoal into a pyramid and light it in a similar fashion using newspaper or lighter fluid.

The charcoal starter is lit.

To cook with charcoal: Once your charcoal is ready, you’ll use tongs to transfer each briquette to a fire-safe location to set up your cooking method.

  • Charcoal stove: If you want to replicate an indoor stove, you only need to heat the bottom of a cast iron Dutch oven. This will allow you to sauté meat or vegetables, boil water, or any other cooking method you would use on a regular stovetop. Depending on the outside temperature, you may want to keep a cover on hand to help the cast iron retain heat. The steam stays inside when the lid is on, so keep that in mind so you don’t accidentally steam your meat or vegetables.
  • Charcoal stove: You can create an outdoor oven by placing charcoal on the bottom and lid of a cast iron Dutch oven. Just as it is important to keep the door of your indoor oven closed, it is equally important to keep the lid on your outdoor Dutch oven closed. Frequent opening of the lid can significantly reduce the temperature inside the Dutch oven and prevent your food from baking properly.
  • Charcoal Broiler: Grilling is a top-down heating method, with intense heat applied from above. To bake in a cast iron Dutch oven, you simply line the lid with a charcoal block.
Roasting Chunks of Beef in a Cast Iron Dutch Oven
Sauteing Vegetables Over Charcoal in a Cast Iron Dutch Oven
Chili in a Charcoal Cast Iron Dutch Oven
Charcoal Briquettes Dutch Oven

How many charcoal briquettes to use in Dutch oven cooking:

How many charcoal briquettes you need in Dutch oven cooking will depend on the size of your Dutch oven and the desired temperature you want to cook at. A good general purpose cast iron Dutch oven is 12 inches in diameter, but other sizes are available.

Charcoal placement: The placement of the charcoal blocks will depend on the type of cooking you are trying to use, the size of your cast iron Dutch oven, and the temperature you want to achieve. Use the handy cooking guide below to adapt any Dutch oven recipe to your Dutch oven size and recipe.

Dutch Oven Charcoal Cooking Guide

Is this recipe spicy? How can I make it spicy?

No, this recipe is definitely mild. If you like your chili slightly heated, you can add red pepper flakes for convenience, or add chopped jalapeños. My favorite way to adjust the heat is to bring a can of jalapeños as a topping so that the individual can adjust to their desired level of spiciness.

What goes best with dutch roast peppers?

Some great chili toppings are sour cream, chips, chives, shredded cheese, and canned jalapenos. Potatoes are great with peppers, and they use the same ingredients—in fact, peppers are a great topping for baked potatoes, too. If you like, you can make the baked potatoes ahead of time and line them in foil. Then, heat them over coals while cooking the peppers.

Stove Instructions: This chili can be prepared in your Dutch oven at home. Follow the same instructions, but use the stovetop as the heat source. After boiling, reduce heat to low and continue to boil, covered.

If you liked this recipe, you’ll love my Dutch Oven Peach Cobbler, and these others may also interest you:

    Bowls filled with Dutch peppers stacked on top of each other with a Dutch oven filled with peppers in the background.
Aerial view of peppers in a cast iron dutch oven with a metal spoon inside.

When you’re looking for a taste of the great outdoors, look no further than Dutch Oven Chili! Whether you’re camping, hunting, building a backyard fire, or just want to eat hollandaise, this recipe won’t disappoint.

Preparation time 15 minute

cooking time 1 Hour 15 minute

total time 1 Hour 30 minute

raw material

  • 2 pound Roast Beef Chuck cut into 1-inch cubes
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoon vegetable oil
  • 1 small white onion diced
  • 1 big red bell pepper diced
  • 3 rib cage celery slice
  • 2 tablespoon ketchup
  • 1 tablespoon paprika
  • 2 teaspoon cumin powder
  • 2 teaspoon chili
  • 1 teaspoon garlic powder
  • 1 cup beef soup
  • 30 ounce red kidney beans rinsing
  • 15 ounce diced tomatoes
  • 7 ounce green pepper
  • 1/2 cup finely ground cornflakes

service for something

  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh chopped cilantro
  • 1/2 cup sour cream


  • Preheat a 12-inch (6-quart) cast iron Dutch oven on 15 briquettes, about 5 minutes. Season beef with salt and pepper. Once the dutch oven is preheated, add the oil and fry the beef until browned. Add the onion, red bell pepper, celery, and tomato paste and sauté for 5-7 minutes, until the vegetables are tender.

  • Add paprika, cumin, paprika and garlic powder and cook for 60-90 seconds.

  • Add beef broth, kidney beans, diced tomatoes and green chilies. Cover and cook for 60 minutes.

  • Remove the lid and stir in the crushed cornflakes. Let stand uncovered for 10 minutes to thicken. Serve plain, or top with shredded cheddar cheese and/or a dollop of sour cream and freshly chopped cilantro.

Serve: 1.5cup | Calories: 486kcal | carbohydrate: 43G | protein: 34G | fat: twenty oneG | Saturated fat: 9G | cholesterol: 78mg | sodium: 657mg | Potassium: 1141mg | fiber: 12G | sugar: 5G | Vitamin A: 1395unit | Vitamin C: 37.4mg | calcium: 115mg | iron: 7.3mg