Craving a hearty, flavorful meal that warms you from the inside out? Look no further than this Beef Chili recipe, inspired by the culinary queen herself, Ina Garten. This isn't just any chili; it's a delicious, deeply satisfying dish perfect for a chilly evening or a weekend gathering. It's surprisingly easy to make, even for beginner cooks, boasting incredible depth of flavor that will have everyone asking for seconds. Get ready to experience homemade cooking at its finest! This recipe is a perfect example of easy recipes that deliver big on taste.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 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
- 4 cups beef broth
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, avocado
Instructions:
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Sear the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook in batches, browning them on all sides. Remove the beef from the pot and set aside.
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Sauté the Vegetables: Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5-7 minutes.
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Bloom the Spices: Stir in the oregano, cumin, and cayenne pepper and cook for another minute until fragrant. This step enhances the chili's overall flavor profile.
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Combine Ingredients: Return the beef to the pot. Add the crushed tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Season generously with salt and pepper.
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Simmer to Perfection: Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or up to 3 hours for a richer, deeper flavor. The longer it simmers, the more the flavors meld together. This is where the magic happens!
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Serve and Enjoy: Taste and adjust seasoning as needed. Ladle the chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped cilantro, or avocado.
Cooking Tips for the Best Beef Chili:
- Don't overcrowd the pot: When browning the beef, work in batches to ensure proper browning and avoid steaming.
- Use quality ingredients: The flavor of your chili will be significantly impacted by the quality of your ingredients. Opt for good quality beef and flavorful tomatoes.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your liking. If you prefer a milder chili, start with less and add more to taste.
- Make it ahead: This chili tastes even better the next day! Make it ahead of time and reheat it before serving. This makes it a great recipe for meal prepping.
Variations:
- Vegetarian Chili: Omit the beef and add 1 (15-ounce) can of vegetarian chili beans or 2 cups of cooked lentils for a hearty vegetarian option.
- Spicy Chili: Increase the amount of cayenne pepper or add a pinch of chili powder for extra heat.
- White Chili: Use chicken broth instead of beef broth and add white beans instead of kidney and pinto beans.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used and serving size. For a more precise calculation, use a nutrition calculator with the exact ingredients and quantities used. Generally, this chili is a good source of protein and fiber, making it a healthy meal option.
This Beef Chili recipe is a testament to the power of simple ingredients combined with thoughtful cooking techniques. It’s a perfect example of delicious dishes achievable with homemade cooking, and it's sure to become a quick dinner idea you'll reach for time and time again. Enjoy!