Hearty Dutch Oven Four-Bean Beef Chili

Hearty Dutch Oven Four-Bean Beef Chili

Ingredients

For the Chili

1 to 1½ pounds ground beef

1 large sweet onion, cut into medium-large chunks

1 bell pepper, any color, chopped

5 garlic cloves, finely chopped

1 tablespoon butter

1 (28-ounce) can San Marzano-style petite diced tomatoes

1 (28-ounce) can crushed tomatoes

1 (15.5-ounce) can cannellini beans, drained and rinsed

1 (15.5-ounce) can black beans, drained and rinsed

1 (15.5-ounce) can butter beans, drained and rinsed

1 (15.5-ounce) can chili beans in medium chili sauce, not drained

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 tablespoon paprika

½ tablespoon chipotle powder

1 tablespoon pico de gallo seasoning, or adjust to taste

1 tablespoon unsweetened cocoa powder

1 tablespoon granulated sugar

3 bay leaves

Freshly ground black pepper, to taste

Salt, to taste

¼ teaspoon baking soda, optional, for reducing tomato acidity

For Serving

Shredded Havarti cheese

Sour cream

Fresh cilantro

Lime wedges

Optional additional toppings:

Diced avocado

Sliced jalapeños

Chopped green onions

Tortilla chips

Cornbread

Instructions

Brown the Ground Beef:
Place a large Dutch oven over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it into bite-sized crumbles as it browns.

Once fully browned, drain off excessive grease if necessary, leaving a small amount in the pot for flavor.

Cook the Onion and Bell Pepper:
Add the butter, chopped sweet onion, and bell pepper to the Dutch oven.

Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Keeping the onion pieces slightly larger gives the finished chili a more rustic texture.

Add the Garlic and Spices:
Stir in the chopped garlic, chili powder, cumin, coriander, turmeric, paprika, chipotle powder, and pico de gallo seasoning.

Cook for about 1 minute, stirring constantly, until the spices become fragrant.

Build the Tomato Base:
Pour in the petite diced tomatoes and crushed tomatoes.

Stir in the cocoa powder, sugar, bay leaves, black pepper, and a small amount of salt.

If the tomatoes taste especially acidic, stir in up to ¼ teaspoon baking soda. The mixture may briefly foam as the baking soda reacts with the tomato acidity.

Add the Beans:
Add the drained and rinsed cannellini beans, black beans, and butter beans.

Pour in the chili beans together with their chili sauce.

Stir gently until everything is evenly combined.

Slow-Cook the Chili:
Bring the chili to a gentle simmer.

Reduce the heat to low and cover the Dutch oven.

Cook for 1 hour, stirring occasionally so nothing sticks to the bottom.

Thicken the Chili:
Remove the lid and continue simmering uncovered for another 30 minutes.

Stir occasionally as the excess liquid evaporates and the chili becomes thicker and richer.

Taste and Adjust:
Remove and discard the bay leaves.

Taste the chili and adjust the salt, black pepper, chili powder, chipotle powder, or pico de gallo seasoning as desired.

If the chili becomes too thick, stir in a small splash of water or beef broth.

Serve:
Ladle the hot chili into bowls and top with shredded Havarti, sour cream, fresh cilantro, and a squeeze of lime.

Serve with tortilla chips, warm cornbread, crackers, or crusty bread.

Notes:

The original recipe calls for 1 tablespoon of baking soda, but that is a very large amount for a pot of chili and could give it an unpleasant alkaline or salty flavor. If the purpose is to reduce tomato acidity, I recommend starting with only ¼ teaspoon, tasting, and adding another small pinch only if necessary.