Make Chili in Cast Iron

There’s nothing quite like a hearty, homemade chili simmering in a cast iron Dutch oven. Whether you’re cooking over an open flame or on your stovetop, a well-seasoned cast iron Dutch oven is the perfect vessel for developing deep, rich flavors. Its ability to retain heat and distribute it evenly makes it an excellent choice for slow-cooked dishes like chili.

Unlike enamel-coated options, a non-enameled cast iron Dutch oven requires some special attention, but once you master the technique, you’ll be rewarded with a flavorful chili and a well-loved piece of cookware that will last for generations.

Why Use a Cast Iron Dutch Oven for Chili?

No. 8 Dutch Oven

Our No.8 Dutch Oven is factory seasoned for a naturally non-stick finish. It holds 4.5 quarts making it the perfect size chili vessel to feed 6-8 people. And at just 6.5 pounds, it’s easy to move from the stovetop to the oven or table.

No.10 Dutch Oven

Our No.10 Dutch Oven is factory seasoned for a naturally non-stick finish. At 7 quarts, this dutch oven is ideal for a larger group and can make chili for 12-15 people! 

A cast iron Dutch oven is one of the best tools for making chili thanks to its ability to:

• Retain heat – Cast iron holds heat exceptionally well, allowing flavors to meld beautifully over long, slow simmers.

• Evenly distribute heat – No hot spots mean your chili won’t scorch or burn easily.

• Develop deep flavors – The seasoning of your Dutch oven contributes subtle layers of complexity to your dish over time.

Before you get started, make sure your cast iron Dutch oven is well seasoned to prevent sticking and enhance the cooking experience.

 

Preparing Your Cast Iron Dutch Oven

Since chili often includes acidic ingredients like tomatoes, it’s important to ensure your cast iron is properly seasoned. A well-seasoned Dutch oven will create a natural non-stick surface and help protect the iron from potential reactions with acidity.

• If your cast iron is new or hasn’t been used in a while, give it a thorough seasoning by coating the interior with a thin layer of high-smoke-point oil (such as flaxseed, grapeseed, or canola oil) and baking it in a 450°F oven for an hour.

• If you cook with your Dutch oven regularly, maintaining your seasoning is as simple as avoiding harsh detergents and always drying your pan completely before storing it.

Properly seasoned cast iron helps mitigate the impact of acidity and allows you to cook tomato-based chili with confidence.

Cooking with Acid in Cast Iron

Tomatoes and other acidic ingredients can strip away seasoning if cooked for long periods in cast iron. While this isn’t a dealbreaker, there are a few things you can do to ensure your chili develops deep flavor without harming your Dutch oven:

• Use a well-seasoned pot – The more seasoned your Dutch oven, the better it will resist acidity.

• Limit prolonged exposure – Avoid letting tomato-based chili sit in your cast iron for extended periods after cooking.

• Deglaze mindfully – If using vinegar or citrus to brighten your chili, add it near the end of cooking.

While it’s true that simmering acidic ingredients in cast iron for longer periods of time can impart a metallic taste and/or remove some of your pan’s seasoning, you can safely cook lots of things without having to worry about off flavors or damaged pans. With these tips, your Dutch oven will continue to perform beautifully while still allowing you to cook a rich, tomato-based chili.

Read more about cooking acid in cast iron.

Chili-Making Guidelines & Tips

Chili is a deeply personal dish, and everyone has their own favorite version. Instead of a strict recipe, here are some guidelines to help you craft your own perfect pot of chili:

The Foundation: Protein & Beans

• Protein: Use 1-2 pounds of ground beef, pork, turkey, or a combination.

• Vegetarian option: Use 2-3 cans (15 oz each) of black beans, kidney beans, or lentils for hearty texture.

• Browning: Brown your protein in 1 tablespoon of oil before adding other ingredients to develop deep, rich flavors.

Layering Flavor

• Aromatics: Start with 1 diced onion, 3 cloves of garlic (minced), and 1-2 diced bell peppers.

• Spices: Use 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, and a pinch of cinnamon or cocoa powder for complexity.

• Tomato paste: Stir in 2 tablespoons and let it cook for a minute to intensify the flavor.

Building the Liquid Base

• Broth: Use 2-3 cups of beef, chicken, or vegetable broth for a flavorful base.

• Tomatoes: Add 1 can (28 oz) of diced or crushed tomatoes (fire-roasted for extra depth).

• Enhancements: A splash of beer (½ cup), coffee (¼ cup), or even a bit of dark chocolate (1 ounce) can add unexpected layers to your chili.

Slow Simmering for Maximum Flavor

• Cooking time: Let chili simmer gently for at least 1-2 hours to allow flavors to meld.

• Stirring: Stir occasionally to prevent sticking and scorching.

• Adjust seasoning: Taste and adjust with salt, a bit of vinegar, or a touch of honey.

Finishing Touches

• Balance flavors: Adjust with 1-2 teaspoons of salt, 1 tablespoon of vinegar, or 1 teaspoon of honey.

• Toppings: Garnish with fresh cilantro, diced onions, shredded cheese, sour cream, or avocado.

Serving suggestions: Pair with cornbread, rice, or tortilla chips for the perfect meal.

Maintaining Your Cast Iron After Cooking Chili

After enjoying your chili, clean and season of your Dutch oven to preserve its seasoning:

• Clean gently – Use warm water and a soft brush, chain mail scrubber, and a little soap (we promise it won’t hurt!)

• Dry immediately – Prevent rust by drying thoroughly with a towel and placing in a warm oven or on a hot stove to dry out for a few minutes.

• Re-season as needed – If the seasoning looks dull, apply a thin coat of cast iron seasoning oil and buff out with a clean cloth. 

With proper care, your cast iron Dutch oven will continue to deliver rich, flavorful chili for years to come.