Ina Garten’s beef chili recipe is a comforting, rich dish that balances hearty ground beef with a blend of spices and tomatoes for a deep, satisfying flavor. It works so well because of its straightforward ingredients and slow simmering, which allows the flavors to meld beautifully for a perfect weeknight dinner or game day favorite.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef (preferably 85% lean)
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust for heat preference)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup beef broth (low sodium preferred)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Drain excess fat if necessary.
- Season the beef with salt, pepper, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir well to coat the meat evenly with the spices and cook for 2 minutes to toast the spices.
- Stir in the crushed tomatoes, tomato paste, Worcestershire sauce, and beef broth. Bring the mixture to a simmer, then reduce heat to low.
- Cover partially with a lid and let the chili simmer gently for 30 minutes, stirring occasionally to prevent sticking.
- Add the drained kidney beans and black beans to the pot. Continue to simmer, uncovered, for another 15-20 minutes to thicken the chili and meld the flavors.
- Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.
- Remove from heat and let the chili rest for 5 minutes before serving. Garnish with chopped fresh cilantro or parsley if desired.
Tips
- Substitutions: You can swap ground beef for ground turkey or chicken for a leaner version. Use pinto beans or cannellini beans if you prefer other bean varieties.
- Adjusting heat: Omit cayenne pepper or reduce chili powder if you prefer a milder chili. Add diced jalapeños or a dash of hot sauce for extra spice.
- Common mistakes: Avoid rushing the simmering process; slow cooking allows the flavors to develop fully. Also, don’t forget to rinse canned beans to reduce excess sodium and improve texture.
- Make ahead: Chili flavors improve after sitting overnight. Prepare a day ahead and reheat gently before serving.
Serving Suggestions
This chili is excellent served over steamed white or brown rice for a filling meal. Top with shredded cheddar cheese, sour cream, diced red onions, and sliced avocado for added richness and texture. Cornbread or tortilla chips on the side create a classic pairing, while a fresh green salad can lighten the meal. For a fun twist, use it as a topping for baked potatoes or hot dogs.
Variations
Ina Garten’s beef chili is a versatile base that you can customize easily. For a smoky flavor, add a chipotle pepper in adobo sauce or use smoked paprika. For a southwestern twist, mix in corn kernels and diced green chilies. To make it vegetarian, replace beef with diced mushrooms and add extra beans and vegetables like bell peppers and zucchini. Another variation is to add a splash of beer or coffee to deepen the flavor profile during simmering.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, portion the chili into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth to loosen the chili if it thickens too much during storage.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can brown the beef and sauté the onions and garlic on the stovetop, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans in the last hour to avoid overcooking them.
What type of ground beef is best for this chili?
Ground beef with about 85% lean content is ideal because it provides enough fat for flavor without making the chili greasy. You can adjust to leaner or fattier beef according to your preference, but leaner beef might result in a drier texture.
Can I use dried beans instead of canned?
Yes, but dried beans require soaking and longer cooking times. Soak them overnight and cook separately until tender before adding to the chili during the last 20 minutes of simmering to prevent them from becoming mushy.
How can I thicken the chili if it’s too watery?
Simmer the chili uncovered for longer to reduce excess liquid. Alternatively, stir in a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then cook for a few minutes until thickened.
Is it necessary to use Worcestershire sauce?
Worcestershire sauce adds umami depth and complexity but is not mandatory. You can omit it or substitute with a splash of soy sauce or balsamic vinegar for a similar effect.
What sides pair best with Ina Garten’s beef chili?
Classic sides include cornbread, tortilla chips, or steamed rice. Fresh toppings like shredded cheese, sour cream, and avocado complement the dish well. A crisp green salad or roasted vegetables provide a fresh contrast to the rich chili.
Ina Garten’s beef chili recipe is a reliably delicious dish that’s easy to prepare and endlessly adaptable. Whether you’re cooking for a family dinner or a casual get-together, this chili offers warmth, flavor, and comfort in every bowl.
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