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A black dutch oven full of black bean chili con carne with a chopped salad and corn chips.

Slow Cooked Black Bean Chili Con Carne (Dutch Oven)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Emma Lee
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 6 serves 1x
  • Category: dinner
  • Method: slow cook
  • Cuisine: Mexican

Description

This Dutch oven chili con carne is one of my go-to batch cooking recipes, and it freezes perfectly, so hello cozy mid-week dinner. It’s perfect comfort food, the entire family loves it, and it makes a  nice hearty meal after a long day at the store. 

Ingredients

Scale
  • 2 brown onions
  • 3 cloves garlic
  • 500g beef mince
  • 1 whole chorizo, crumbled
  • 2 tsp sweet smoked paprika
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 x 400g cans of crushed tomatoes
  • 2 chipotles in adobo sauce
  • 1 c beef stock
  • 2 tbsp tomato paste
  • 420g can of black beans

Instructions

  1. Preheat the oven to 150°C/300°F.
  2. In a large Dutch oven pot, sweat off the onions on low heat until translucent.  Add the crushed garlic to the pot and stir through for 30 seconds until fragrant.
  3. Add the ground meat and saute until cooked. Crumble the chorizo into the pot and cook off for a couple of minutes to release all that delicious flavor. 
  4. Add the dry spices and stir through. Now add all the remaining ingredients (except black beans), stir everything to combine into the tomato sauce, and bring to a simmer on medium heat. Pop on the lid and transfer the pot to the preheated oven. cook for 2 hours.
  5. Remove the pot from the oven and add the drained black beans. Give it a good stir, pop the lid back on, and return it to the oven for a further 30 minutes.
  6. Grab some corn chips and enjoy!

Notes

When reheating on top of the stove or if the chili looks like it has absorbed too much liquid, add a little water and stir through to increase the sauciness!

I’ve always made my slow-cooked chili con carne to our family heat level (We love chili!). However, I understand there are those who like less and those who want to spice things up A LOT.  To tone the heat down, reduce the amount of chipotles in adobo sauce. To Heat things up. Either add more adobo chilis, a spoon of adobo sauce, or add your favorite chili powder, chili flakes, or hot sauce. The Irishman loves Herbies Gunpowder chili so he (liberally) adds to any chili recipe I cook.

This recipe is cooked in my 24cm enamel cast iron Dutch oven. For double batches, use a 28cm pot.

Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.

Nutrition

  • Serving Size: 1 scoop
  • Calories: 461
  • Sugar: 9.7 g
  • Sodium: 1159 mg
  • Fat: 27.8 g
  • Carbohydrates: 29.6 g
  • Protein: 20.8 g
  • Cholesterol: 69.6 mg

Did you make this recipe?

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Find it online: https://www.theirishmanswife.com/slow-cooked-black-bean-chili-con-carne-in-a-dutch-oven/