Are you craving a warm, comforting bowl of chili that's bursting with flavor? Look no further! This recipe takes inspiration from Ina Garten's renowned cooking style, delivering a hearty, delicious beef chili perfect for a chilly evening or a weekend gathering. It's surprisingly easy to make, even for beginner cooks, making it a fantastic addition to your repertoire of quick dinner ideas and healthy meals. Get ready to impress your family and friends with this homemade cooking masterpiece!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped cilantro, for garnish (optional)
- Sour cream or Greek yogurt, for garnish (optional)
- Shredded cheddar cheese, for garnish (optional)
Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes.
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Brown the Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant.
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Simmer the Chili: Add the crushed tomatoes, tomato sauce, kidney beans, pinto beans, beef broth, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours for a deeper, richer flavor. The longer it simmers, the more the flavors will meld.
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Serve and Enjoy: Once the chili has reached your desired consistency, taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and shredded cheddar cheese, if desired.
Cooking Tips for the Best Chili:
- For a thicker chili: Remove about a cup of the chili mixture before adding the beans and simmer it separately until reduced by half. Then add it back to the pot along with the beans.
- Don't be afraid to experiment with spices: Adjust the amount of chili powder and cayenne pepper to your liking. A dash of smoked paprika adds another layer of depth.
- Make it ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week. It's a fantastic meal prep option for healthy meals.
Variations:
- Vegetarian Chili: Omit the ground beef and add 1 cup of chopped mushrooms and 1 cup of cooked lentils for a hearty vegetarian version.
- White Chili: Replace the crushed tomatoes and tomato sauce with chicken broth and use white beans instead of kidney and pinto beans. Add some corn for sweetness.
- Spicy Chili: Increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This Barefoot Contessa-inspired beef chili is a delicious and satisfying meal that’s perfect for a weeknight dinner or a weekend gathering. It's a simple yet flavorful recipe that’s easy to customize to your liking. Enjoy!