White Bean Chili Dutch Oven Recipe

White Bean Chili Dutch Oven Recipe

Serves: 6–8
Cook Time: 1 hour (longer simmer for deeper flavor)
Style: Creamy, savory, slightly smoky, comforting

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Ingredients

Protein Options

Choose one of the following:

• 2 lbs boneless skinless chicken thighs, whole (best flavor & tenderness)

• OR 2 lbs chicken breast, whole

• OR 1 ½ lbs ground chicken or turkey

• OR skip for vegetarian, add 1 extra can of beans + 1 cup corn

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White Beans & Base

• 3 cans (15 oz each) white beans: great northern, cannellini, or navy
  Drain and rinse; keep 1 cup of beans aside to mash later for thickening.

Vegetables

• 1 large yellow onion, diced

• 1–2 jalapeños, diced (remove seeds for mild)

• 1 green bell pepper, diced

• 3–4 cloves garlic, minced

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup diced mild green chiles (canned, undrained)

Broth & Liquid

• 4 cups chicken broth (or vegetable broth)

• 1 tablespoon lime juice (added at the end)

Spices (KEY to a great white chili)

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder (optional; keeps it “white” but adds depth)

• ¼ teaspoon cayenne pepper (adjust to taste)

• ½ teaspoon ground white pepper (optional but classic)

Creamy Finishing Options

Use one OR combine:

• 4 oz cream cheese, softened

• ½ cup heavy cream

• ¾ cup sour cream

• 1 cup whole milk

• OR 1 mashed can of beans (for dairy-free creaminess)

Toppings (all optional)

• Fresh cilantro

• Shredded Monterey Jack or pepper jack cheese

• Sliced jalapeños

• Lime wedges

• Crushed tortilla chips

• Avocado slices

• Green onions

• Hot sauce

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🥘 Instructions (Dutch Oven Method – LONG & DETAILED)

1. Heat the Dutch Oven

Place a heavy Dutch oven over medium-high heat.
Add 2 tablespoons oil.

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2. Brown the Chicken (or Ground Meat)

For whole chicken thighs/breasts:

1. Pat chicken dry, season lightly with salt & pepper.

2. Brown both sides 3–4 minutes per side.

3. Remove and set aside.

For ground chicken/turkey:

1. Add to pot and brown until no longer pink.

2. Remove and set aside.

Why this matters:
Browning creates fond on the bottom of the pot—this becomes the deep flavor base of the chili.

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3. Sauté Vegetables

In the same pot:

1. Add onions and bell pepper. Cook 5 minutes until softened.

2. Add jalapeño and cook 1 more minute.

3. Add garlic and stir just until fragrant (30 seconds).

4. Add corn and stir to combine.

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4. Bloom the Spices

Push vegetables to the sides and add:

• cumin

• coriander

• oregano

• smoked paprika

• chili powder

• white pepper

• cayenne

Stir spices in the center of the pot without burning, 30–40 seconds.

Why:
Blooming spices in oil opens their flavor fully—this is what separates “good” chili from “great.”

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5. Build the Chili Base

Add:

• diced chiles

• 3 cans of rinsed beans (reserving about 1 cup to mash later)

• browned chicken (whole pieces) or ground meat

• chicken broth

Scrape the bottom of the pot to release all browned bits.

Bring to a gentle simmer.

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6. Simmer Low & Slow

Cover and cook:

• 30 minutes for ground meat

• 45 minutes for chicken thighs

• 45–60 minutes for chicken breasts

This melds flavors and begins to break down the chicken for shredding.

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7. Shred the Chicken (if using whole pieces)

Remove the chicken, shred with two forks, return to the pot.

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8. Thicken the Chili

Choose one or combine:

Option A — Mash reserved beans

Mash your reserved 1 cup of beans with a fork.
Stir in for natural creaminess.

Option B — Cream cheese

Add cubes of cream cheese and stir until melted.

Option C — Dairy finish

Stir in:

• heavy cream

• sour cream

• OR whole milk

Heat gently without bringing to a boil to avoid curdling.

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9. Final Flavor Balance

Add:

• lime juice

• additional salt & pepper to taste

• more cayenne if you want heat

• more broth if too thick

• a slurry of mashed beans if too thin

Simmer 5 more minutes.

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🍽️ Serving Suggestions

Serve hot in deep bowls with toppings such as:

• shredded cheese

• cilantro

• jalapeño slices

• tortilla chips

• green onions

• avocado

• extra lime

• hot sauce

This chili is even better the next day, as the flavors deepen and meld.

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⭐ Variations

Creamy Verde Style

• Add ½ cup salsa verde

• Use jalapeños + poblanos

• Add cilantro before serving

Extra-Spicy Version

• Add 1–2 minced serrano peppers

• Increase cayenne

• Use pepper jack cheese as topping

Thick & Hearty Cowboy Style

• Add 1 cup diced potatoes

• Add 1 extra can of beans

• Simmer an extra 20–30 minutes

Vegetarian / Vegan

• Replace chicken with extra beans & corn

• Use vegetable broth

• Skip dairy and thicken with mashed beans

Southwestern Style

• Add 1 teaspoon ground cumin extra

• Add roasted corn

• Add smoked paprika + pinch of chipotle powder

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⭐ Tips for the BEST White Chili

• Mash some beans for natural thickness—don’t rely only on cream.

• Browning chicken is essential for depth.

• Don’t boil after adding dairy.

• Dutch ovens maintain heat beautifully—keep it at a low simmer.

• Use fresh lime at the end—it wakes everything up.

• Add toppings generously—the chili is mild enough to handle bold garnish.

OTHER RECIPES

DUTCH OVEN RECIPE INGREDIENTS

• 1 lb. dried Great Northern Beans
• 5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
• 1 Tbl. olive oil
• 2 medium onions chopped
• 3 cups (12 oz) shredded Monterey Jack cheese, divided
• 2 tsp. ground cumin
• 1 1/2 tsp. dried oregano
• 1/2 tsp. salt
• Dash of ground red pepper
• 1/2 tsp. pepper
• 2 (4.5 oz.) cans chopped green chilies, undrained
• 3/4 cup sour cream
• 4 garlic cloves, minced
• 3/4 cup salsa
• 6 cups chicken broth
• Chopped fresh parsley, optional

***fresh ground turkey can be substituted for the chicken*****

DUTCH OVEN RECIPE INSTRUCTIONS

1. First of all sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set beans aside.

2. And then heat oil in Dutch oven over medium-high heat. Add onions; saute until tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally. Next is to add chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.

3. Spoon chili into bowls topping with remaining cheese, sour cream and salsa. Enjoy the white bean chili ! Nice Dutch oven recipe !
 Dutch-oven recipes: breakfast-sausage-souffle.

VIDEO:

Hungarian Pot Roast Dutch Oven Recipe

Hungarian Pot Roast Dutch Oven Recipe

Serves: 6–8

Cook Time: 3–4 hours

Method: Dutch oven slow-braise

Flavor Profile: savory, paprika-rich, aromatic, slightly smoky, tender

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Ingredients

For the Roast

• 3 to 4 lb beef chuck roast (or rump roast; chuck works best for tenderness)

• 2 tablespoons olive oil or lard (traditional)

• 2 teaspoons kosher salt

• 1 teaspoon coarse ground black pepper

• 1 tablespoon sweet Hungarian paprika (a must!)

• 1 teaspoon smoked paprika (optional but wonderful)

• 1 teaspoon caraway seeds (whole; classic Hungarian flavor)

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 large green bell pepper, diced

• 1 large carrot, sliced

• 1 celery stalk, sliced

• 1 (14.5 oz) can diced tomatoes or 2 fresh tomatoes, chopped

• 1 tablespoon tomato paste

• 2 cups beef broth

• 1 teaspoon Worcestershire sauce

• 1 bay leaf

• ½ teaspoon dried marjoram (classic Magyar herb)

• ¼ cup red wine (optional)

For Thickening / Finishing (optional)

• 1 tablespoon flour

• OR 2 tablespoons sour cream for richness

• Fresh parsley for serving

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⭐ Instructions

1. Season the Beef

1. Pat the beef dry thoroughly to ensure good browning.

2. Season all sides with salt, pepper, and a light dusting of paprika.

3. Let it sit at room temperature for 20–25 minutes—helps browning and even cooking.

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2. Brown the Pot Roast

1. Heat the olive oil or lard in a Dutch oven over medium-high heat.

2. Sear the roast on all sides until a dark golden crust forms—about 4–5 minutes per side.

3. Remove the roast and set aside.

Why this matters:
A well–browned crust adds enormous depth and richness to the final sauce.

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3. Sauté the Aromatics

1. Add onions to the pot and cook until soft and lightly golden, 5–7 minutes.

2. Add garlic and cook 1 more minute.

3. Stir in the bell pepper, carrot, and celery.

4. Add the paprika, smoked paprika, caraway seeds, marjoram, and tomato paste.

5. Stir constantly for 1 minute—this “blooms” the paprika and prevents bitterness.

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4. Build the Braising Base

1. Add the diced tomatoes and stir.

2. Pour in the beef broth and wine (if using).

3. Add Worcestershire and bay leaf.

4. Bring to a simmer.

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5. Add the Roast Back to the Dutch Oven

1. Nestle the browned roast into the simmering sauce and vegetables.

2. Spoon some of the mixture over the top.

3. Cover with the Dutch oven lid.

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6. Slow-Braise

Place in a 325°F (160°C) oven for:

• 3 to 3½ hours for chuck

• 4+ hours for tougher roasts

Turn the roast once halfway through.

The roast is done when:

• A fork slides in with little resistance

• The meat is tender enough to pull apart with a spoon

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⭐ 7. Thicken & Finish the Sauce (Optional)

Option A – Flour slurry (gravy-style)

1. Remove roast and set aside.

2. Mix 1 tablespoon flour with 3 tablespoons broth.

3. Whisk into the pot and simmer 5–10 minutes until thick.

Option B – Hungarian sour cream finish

1. Remove roast.

2. Stir in 2–3 tablespoons sour cream for a silky, creamy sauce.

3. Do NOT boil after adding sour cream—just gently heat.

Return the roast to the pot or slice/shred and serve with sauce spooned over.

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🇭🇺 Traditional Hungarian Flavor Notes

• Sweet paprika is essential—Hungarian paprika is aromatic and smooth, not harsh.

• Caraway seeds give the dish its unmistakable Central European signature.

• Sour cream finishing is common in home-cooking versions (similar to pörkölt or tokány).

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⭐ Serving Suggestions

Serve with classic Eastern European sides:

Traditional Hungarian Pairings

• Buttered egg noodles

• Spaetzle or nokedli (Hungarian dumplings)

• Creamy mashed potatoes

• Boiled potatoes tossed with parsley

• Hungarian cucumber salad (uborkasaláta)

• Red cabbage or braised sauerkraut

American Pot Roast Pairings

• Roasted root vegetables

• Rice or pilaf

• Crusty bread (perfect for the rich sauce)

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⭐ Variations

1. Smoky Hungarian Pot Roast

• Add ½ teaspoon smoked paprika

• Add 1 teaspoon liquid smoke (optional)

• Increase tomato paste to 2 tablespoons

2. Spicy Hungarian Pot Roast

• Add ½ teaspoon hot Hungarian paprika

• Add a small pinch of crushed red pepper

3. Hungarian Goulash-Style Roast

• Add extra onion

• Add 1 extra cup broth

• Serve shredded over noodles

4. Rustic Farmhouse Version

• Add 2 diced potatoes to the pot

• Add 1 additional carrot

• Cook as a complete one-pot meal

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⭐ Tips for Best Results

• Use good-quality Hungarian sweet paprika—it’s the foundation of the flavor.

• Browning the roast is essential for depth.

• Don’t let paprika scorch; cook briefly when added.

• Chuck roast is the most reliable cut for tenderness.

• Braise low and slow—rushing results in tougher meat.

• For a deep, rich sauce, let the pot roast rest 15 minutes before slicing.

OTHER RECIPES

DUTCH OVEN RECIPES INGREDIENTS:

• 1 3 to 4 lb. lean chuck or rump roast
• 1.5 tsp Paprika
• 2 tsps salt
• 1/4 tsp pepper
• 2 Tbs veg. oil
• 1/2 cup water
• 1 bay leaf
• 8 to 10 small whole white onions
• 8 small carrots, pared
• 2 8oz cans Hunt's Tomato Sauce with mushrooms
• 1 clove garlic, minced
• 1/2 tsp. onion salt
• 2 Tbs minced parsley
• 1 cup sour cream (optional)

DUTCH OVEN RECIPES INSTRUCTIONS

Trim excess fat from meat. 

Sprinkle with paprika, salt and pepper.

 Brown in oil in Dutch oven over medium heat. 

Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. 

Skim off fat. 

Place onions and carrots around meat. 

Add Hunt's Sauce, garlic and onion salt. 

Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. 

Add parsley. 

Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings.

NOTE : adde a quartered onion, instead of the small white ones. Use plain tomato sauce and added slice baby portobellos . Do not use the parsley or sour cream, and add potatoes in.
Served well over egg noodles .

dutch-oven recipes.: double-cheese-french-onion-soup-dutch

VIDEO:

Corned Beef And Cabbage Dutch Oven Recipe

 VI



Corned Beef And Cabbage Dutch Oven Recipe

Corned Beef and Cabbage Dutch Oven Recipe — a comforting, traditional one-pot meal that’s savory, tender, and full of flavor. This version ensures perfectly cooked beef with melt-in-your-mouth vegetables. 🥩🥕🥬

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🥘 Corned Beef and Cabbage (Dutch Oven Recipe)

🧂 Ingredients

• 1 (3–4 lb) corned beef brisket, with seasoning packet

• 10–12 cups water (or enough to cover the meat)

• 1 (12 oz) bottle beer (optional, but adds depth — lager or stout works best)

• 1 large onion, quartered

• 3 cloves garlic, smashed

• 2–3 bay leaves

• 8–10 whole peppercorns

• 4 medium carrots, peeled and cut into chunks

• 6 small red or gold potatoes, halved

• 1 small head of cabbage, cut into wedges

• 2 tablespoons butter (optional, for serving)

• Salt and pepper, to taste

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👩‍🍳 Instructions

1. Prepare the Corned Beef

1. Remove the corned beef from its packaging and rinse it under cold water to remove excess salt.

2. Place it fat side up in a large Dutch oven.

3. Sprinkle in the seasoning packet, then add onion, garlic, bay leaves, and peppercorns.

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2. Add Liquid

• Pour in enough water (and beer if using) to completely cover the brisket — about 10–12 cups total.

• Bring to a boil over medium-high heat, then reduce to a low simmer.

• Skim off any foam that rises to the top.

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3. Simmer the Beef

• Cover the Dutch oven with a tight-fitting lid.

• Simmer gently for 2½ to 3 hours, or until the beef is tender when pierced with a fork.

  💡 Slow simmering (not boiling) is key to tender corned beef.

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4. Add the Vegetables

1. Add the carrots and potatoes to the pot.

2. Simmer for another 25 minutes, until just fork-tender.

3. Add the cabbage wedges on top and cook for 15–20 minutes more, until cabbage is tender but not falling apart.

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5. Rest and Serve

1. Carefully remove the corned beef and let it rest for 10–15 minutes before slicing.

2. Slice across the grain into thin pieces.

3. Arrange the beef and vegetables on a platter and drizzle with a bit of the cooking broth for moisture and flavor.

4. Optionally, brush the beef with butter for a glossy finish and sprinkle lightly with salt and pepper.

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🍽️ Serving Suggestions

• Serve with mustard, horseradish sauce, or buttered rye bread.

• For a traditional touch, add a side of Irish soda bread or mashed potatoes.

• Pair with a cold pint of Guinness or hard cider for an authentic Irish-style meal.

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🧾 Quick Recipe Summary

Step	Time	Details
Simmer corned beef	2½–3 hours	Until fork-tender
Add carrots & potatoes	+25 min	Cook until tender
Add cabbage	+15–20 min	Steam until soft
Rest & serve	10–15 min	Slice across the grain

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🕰️ Total Time:

Prep: 10 minutes
Cook: 3½–4 hours
Serves: 6–8 people

Corned Beef And Cabbage Dutch Oven Recipe VIDEO

Beef Burgundy Dutch Oven Recipe

Beef Burgundy Dutch Oven Recipe

Beef Burgundy, also known as Beef Bourguignon (or Boeuf Bourguignon), is a classic French stew that uses a Dutch oven for the stovetop searing and the low-and-slow oven braising required to make the beef chuck tender and the sauce rich.¹

Here is a basic outline of the recipe, which emphasizes the Dutch oven's role:

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🍷 Classic Beef Bourguignon (Dutch Oven Method)

This recipe relies on developing deep layers of flavor before a long, slow braise in the oven.

🍽️ Key Ingredients

• Beef: ²$2$ to ³$3 \text{ lbs}$ of boneless chuck roast, cut into ⁴$1.5 \text{ to } 2 \text{ inch}$ cubes.⁵

• Aromatics/Fats: Thick-cut bacon (or pancetta/lardon), yellow onions, carrots, and garlic.⁶

• Liquid/Flavor: A full bottle (⁷$750 \text{ ml}$ or about 3 cups) of dry Red Wine (Pinot Noir or Burgundy is traditional), and beef broth (or stock).⁸

• Thickeners/Enhancers: All-purpose flour, tomato paste, and butter.⁹

• Herbs: Fresh thyme sprigs (tied in a bundle) and bay leaves.¹⁰

• Finishing Vegetables: Pearl onions and cremini mushrooms.¹¹

🔪 Instructions (Stovetop to Oven)

1. Prep and Sear the Beef:

   • Preheat the oven to ¹²$250^\circ \text{F}$ to ¹³$325^\circ \text{F}$ (¹⁴$120^\circ \text{C}$ to ¹⁵$165^\circ \text{C}$).¹⁶

   • In your large Dutch oven, cook the chopped bacon over medium heat until crisp.¹⁷ Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.¹⁸

   • Pat the beef cubes very dry and season generously with salt and pepper.¹⁹

   • Increase the heat to medium-high and sear the beef in batches in the bacon fat until deeply browned on all sides.²⁰ Do not overcrowd the pot; remove the seared beef to a separate plate.²¹

2. Build the Sauce Base (Deglazing):

   • Reduce the heat to medium and sauté the chopped onions and carrots in the pot, scraping up any browned bits (called fond) left by the beef.²²

   • Stir in the garlic and tomato paste and cook for a minute or two until fragrant and the paste darkens.²³

   • Sprinkle the mixture with flour and stir for a minute or two to cook off the raw flour flavor.²⁴

   • Slowly pour in the red wine, scraping the bottom of the pot vigorously to fully dissolve the fond—this is a key step for flavor.²⁵ Add the beef broth.

3. Braise:

   • Return the seared beef and the cooked bacon to the Dutch oven.²⁶ Add the herb bundle (thyme and bay leaves). The liquid should barely cover the meat.

   • Bring the stew to a gentle simmer on the stovetop.

   • Cover the Dutch oven tightly and transfer it to the preheated oven.²⁷

   • Braise for 1.5 to 3 hours, or until the beef is fork-tender.

4. Finish and Thicken:

• Near the end of the cooking time, sauté the mushrooms and pearl onions in a separate skillet until browned.²⁸

• Remove the Dutch oven from the oven. Remove and discard the herb bundle.

• Stir in the sautéed mushrooms and pearl onions.

• If the sauce is not thick enough, you can simmer it uncovered on the stovetop for a few minutes, or stir in a beurre manié (equal parts butter and flour mashed together).²⁹

• Serve the stew over mashed potatoes or buttered noodles, garnished with fresh parsley.

Beef Burgundy Dutch Oven Recipe VIDEO