Description
Ina Garten’s chili con carne brings hearty Texan comfort to dinner tables with rich, robust flavors. Seasoned ground beef, aromatic spices, and slow-simmered beans create a warming meal that draws everyone to the kitchen.
Ingredients
Scale
Main Ingredients:
- 2 pounds ground beef
- 2 cans (28-ounce each) whole peeled plum tomatoes in puree, undrained
- 2 cans kidney beans, pinto beans, or black beans, drained and rinsed
Vegetables and Aromatics:
- 2 cups chopped onions (2 onions)
- 1 cup chopped red bell peppers (1 pepper)
- 1 cup chopped yellow bell peppers (1 pepper)
- 2 garlic cloves, minced
Spices and Seasonings:
- 2 tablespoons olive oil
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
Optional Toppings:
- Sour cream
- Grated Cheddar cheese
- Chopped scallions
Instructions
- Prepare vegetable base by heating olive oil (30 milliliters or 2 tablespoons) in a large pot or Dutch oven over medium heat. Gently sauté finely chopped onions, diced red and yellow bell peppers, and minced garlic until they become soft and fragrant, approximately 8-10 minutes.
- Introduce ground beef to the vegetable mixture, using a wooden spoon to break the meat into small, uniform crumbles. Cook the meat thoroughly, stirring intermittently, until it transforms from pink to a rich, deep brown color, which typically takes 8-12 minutes.
- Crush whole peeled plum tomatoes directly into the pot, incorporating their puree. Sprinkle in a robust blend of spices: chili powder, ground cumin, ground coriander, kosher salt, freshly ground black pepper, and a pinch of cayenne pepper for subtle heat.
- Elevate the heat momentarily to trigger a gentle boil, then immediately reduce to a low simmer. Allow the mixture to cook uncovered for 35-40 minutes, stirring occasionally to prevent scorching and encourage flavor integration.
- Incorporate thoroughly rinsed and drained kidney beans and black beans into the simmering chili. Gently fold the beans throughout the mixture, ensuring even distribution. Continue simmering for an additional 15-20 minutes until the chili reaches a thick, hearty consistency.
- Serve the chili piping hot in individual bowls. Enhance the dish with optional garnishes: a generous dollop of sour cream, freshly grated sharp cheddar cheese, and thinly sliced scallions to provide contrasting textures and complementary flavors.
Notes
- Freeze leftovers in portioned containers for quick, satisfying meals during busy weeknights.
- Customize your chili experience by experimenting with toppings like fresh cilantro, sour cream, or shredded cheese.
- Low and slow cooking transforms ordinary ingredients into an extraordinary comfort food masterpiece.
- Invest in fresh spices to elevate the depth and complexity of your chili’s flavor profile.
- Choose ground beef with a bit of fat for maximum juiciness and rich taste.
- Simmering allows the ingredients to meld together, creating a truly unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 36 g
- Cholesterol: 90 mg