Description
Ina Garten’s beef chili recipe combines rich ground beef with aromatic spices for a hearty meal. Warm comfort waits in each spoonful, inviting guests to savor classic Southwestern flavors that promise satisfaction.
Ingredients
Scale
- 2 lbs (0.91 kg) ground beef, 85-90% lean
- 2 tbsps vegetable oil
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, stemmed, seeded, and finely chopped
- 6 garlic cloves, minced
- 30 oz (0.85 kg) can dark red kidney beans, drained and rinsed
- 28 oz (0.79 kg) can diced tomatoes
- 28 oz (0.79 kg) can tomato puree
- ¼ cup chili powder
- 1 tbsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- Black pepper, to taste
- Sour cream
- Shredded cheddar cheese
Instructions
- Initiate Flavor Base: Warm oil in a Dutch oven over medium heat until surface glistens, then sauté onions, bell peppers, chili powder, cumin, cayenne, and salt until vegetables soften and become translucent.
- Aromatic Enhancement: Introduce minced garlic and briefly toast for less than a minute to amplify the fragrance, creating a robust foundation for the chili.
- Meat Integration: Crank heat to medium-high and add ground beef, methodically breaking down the meat with a wooden spoon. Cook until thoroughly browned and no pink remains, ensuring deep caramelization.
- Liquid and Bean Incorporation: Blend kidney beans, diced tomatoes, tomato puree, and remaining seasonings into the mixture. Bring to a gentle simmer and let flavors meld for several minutes.
- Slow Flavor Development: Reduce heat to low, cover the pot, and allow chili to simmer for approximately 90 minutes. Stir occasionally to prevent scorching and promote even flavor distribution.
- Final Seasoning and Serving: Uncover, taste, and adjust salt and pepper. Serve steaming hot, crowned with a dollop of sour cream and a sprinkle of sharp cheddar cheese for a luxurious finish.
Notes
- Choose the Right Pot: Use a heavy-bottomed Dutch oven to ensure even heat distribution and prevent burning during the long simmering process.
- Develop Layered Flavors: Sauté vegetables and spices before adding meat to create a deep, complex flavor base that elevates the entire chili.
- Master Meat Browning: Break down ground beef into small, uniform pieces while cooking to achieve perfect texture and maximize caramelization.
- Patience Pays Off: Allow the chili to simmer slowly, uncovered in the final stage, to concentrate flavors and achieve a rich, thick consistency that’ll make your taste buds dance.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg