Thick Dutch Oven Chili In Oven Recipe

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A pot of Dutch oven chili in oven, featuring ground meat, black beans, and tomatoes, rests on a red-striped cloth. Spoons are nearby, with a bowl of tortilla chips in the background and a small container of green sauce beside the chili.

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4.43 from 7 votes

Thick Dutch Oven Chili In Oven Recipe

Looking for a cozy, hands-off dinner? This Dutch oven chili in the oven is hearty, flavorful, and practically cooks itself while you relax. A hearty meal perfect for any time of year.

Prep Time5

Cook Time1 40

Total Time1 45

Servings: -8 servings

Calories: 390kcal

Author: Melissa Griffiths

Equipment

Ground Meat Chopper
Microplane Classic Zester
Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients

Ingredients

1 tablespoon vegetable oil
1 pound lean ground beef
1 pound ground sausage
1 yellow onion, chopped
2 cloves garlic, minced
30 ounces canned black beans, drained and rinsed (2 15-oz cans)
14 ounces diced tomatoes (1 can)
15 ounces tomato sauce
4 ounces green chilies (1 small can)
2 bay leaves
1 teaspoon salt
1 tablespoon chili powder, or more to taste
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
Freshly ground pepper to taste

Instructions

Preheat the oven to 325ºF.
In a Dutch oven over medium heat, warm the oil.
Sauté the beef, sausage, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes. Add remaining ingredients and stir well.
Cover with a tight-fitting lid, and bake 1 hour, stirring occasionally. Uncover and bake 30 minutes longer. Remove bay leaves and discard.
Serve with sour cream, sliced green onions, or grated cheddar cheese.

Notes

Slightly adapted from The Big Book of Casseroles.
You can use any kind of sausage you like for this recipe. I usually use sausage that’s sold in the breakfast meat area of the grocery store. Kielbasa, chicken sausage, or chorizo would all work well, too.
I like to use a meat chopper to easily break the meat into smaller crumbles as it cooks. You can also use a wooden spoon.
Let the chili rest for 15-20 minutes after removing from the oven with the lid slightly ajar. This allows the fats to redistribute and flavors to settle.

Nutrition