Picture a big pot of rich, spicy beef chili bubbling on the stove, filled with tender chunks of brisket in a deeply flavored tomato broth. That’s the magic of Ina Garten Beef Chili (also known as Devon’s Award-Winning Chili). This hearty Texas-style recipe comes together with simple ingredients and about 4 hours total (mostly hands-off simmering). Perfect for game days, cozy family dinners, or feeding a crowd, it delivers bold flavor that only gets better the next day. No beans, just pure beefy goodness with the perfect kick of spice.

Ina Garten’s Beef Chili Overview

Ina adapted this recipe from her friend Devon Fredericks and made it her own on Barefoot Contessa. It features cubes of beef brisket slowly simmered with onions, garlic, tomatoes, and a custom blend of spices. The result is a thick, restaurant-quality chili that serves 6 to 8 generous portions and tastes even better after a night in the fridge.

Try Other Ina Garten Recipes

• Ina Garten Ginger Snap Cookies 
• Ina Garten Midnight Pasta
• Ina Garten Morning Glory Muffins

Why This Recipe is Worth Trying

• Award-winning flavor – It really did win a chili cook-off!
• Tender beef chunks – Brisket melts in your mouth after slow cooking.
• Make-ahead friendly – Tastes better the next day.
• Crowd-pleaser – Feeds a hungry group with minimal effort.
• Customizable heat – Adjust cayenne to your preference.
• Freezes beautifully – Perfect for busy weeks.

Ingredients You’ll Need for This Recipe

• 5 pounds beef brisket, cut into 1-inch cubes
• ¼ cup olive oil
• 2 cups chopped yellow onions (2 onions)
• 6 large garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin (optional but recommended)
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon cayenne pepper
• 1 tablespoon kosher salt
• 2 (28-ounce) cans crushed tomatoes in puree
• ¼ cup tomato paste
• 2 tablespoons red wine vinegar
• Freshly ground black pepper

Useful Equipment

A large Dutch oven or heavy-bottomed pot with a lid, a sharp knife for cubing meat, a wooden spoon, and measuring spoons.

Steps to Make Ina Garten’s Beef Chili

• Brown the beef – Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches so they sear properly without steaming.
• Cook the aromatics – Add the onions and garlic to the pot with the beef and cook until softened, about 10 minutes.
• Build the flavor base – Stir in the chili powder, red pepper flakes, cayenne, and salt; cook for 1 minute until fragrant.
• Add tomatoes and simmer – Pour in the crushed tomatoes, tomato paste, vinegar, and ½ cup water. Bring to a boil, then reduce to low heat.
• Simmer low and slow – Cover and simmer for 2½ to 3 hours, stirring occasionally, until the beef is very tender.
• Season and rest – Taste and adjust salt and pepper. Let the chili sit for 10 minutes before serving so flavors meld.
• Serve – Ladle into bowls and top with your favorites.

What I Got Wrong (And How I Fixed It)

• Tough beef – Not browning in batches; searing properly created a better texture.
• Too watery – Skipping the long simmer, cooking until thickened fixed it.
• Bland flavor – Under-seasoning early; adding spices before tomatoes solved it.
• Burned bottom – High heat during simmer; keeping it low and stirring prevented it.
• Too spicy – Overdoing cayenne; start low and add more at the end.

Ways to Make Ina Garten’s Beef Chili Healthier

• Leaner cut – Use trimmed brisket or substitute with chuck roast.
• Add beans – Stir in kidney beans for extra fiber and protein.
• Reduce oil – Use only 2 tablespoons for browning.
• Portion control – Serve over cauliflower rice instead of regular rice.
• Boost veggies – Add bell peppers or zucchini during simmering.

Alternative Ingredients for Ina Garten’s Beef Chili

• Ground beef version – Swap brisket for 4 pounds of ground beef for faster cooking.
• Smoky twist – Add 1 teaspoon smoked paprika or chipotle powder.
• Beer instead of water – Use dark beer for a deeper flavor.
• Turkey swap – Use ground turkey for a lighter chili.
• Extra heat – Stir in diced jalapeños or hot sauce at the end.

What to Serve With Ina Garten’s Beef Chili

• Cornbread or tortilla chips – Perfect for scooping.
• Sour cream and cheddar – Classic cooling toppings.
• Avocado slices – Fresh and creamy contrast.
• Pickled jalapeños – For extra kick.
• Rice or baked potatoes – Turns it into a full meal.
• Coleslaw – Adds crunch and freshness.

Best Tips for Ina Garten’s Beef Chili

• Brown meat in batches – This builds the deepest flavor base.
• Low and slow simmer – Patience gives the most tender beef.
• Make it a day ahead – Flavors improve overnight.
• Skim fat if needed – Easy to remove after chilling.
• Taste as you go – Adjust spice level gradually.
• Use quality tomatoes – San Marzano make a big difference.
• Freeze in portions – Perfect for quick weeknight meals.

Unique Takes on Ina Garten’s Beef Chili

• White Bean Chicken Version – Swap beef for chicken and add white beans.
• Smoky BBQ Chili – Add barbecue sauce and smoked brisket.
• Vegetarian Adaptation – Use lentils and extra veggies.
• Mini Chili Bowls – Serve in bread bowls for parties.
• Sweet Heat – Stir in a bit of cocoa powder for richness.

How to Store Ina Garten Beef Chili

• Refrigerate – Cool completely and store in airtight containers up to 4 days.
• Freeze – Portion into freezer bags up to 3 months.
• Thaw safely – Overnight in the fridge before reheating.

How to Reheat Ina Garten’s Beef Chili

Reheat on the stovetop over medium-low with a splash of water or broth, stirring until hot. Or microwave individual portions in 1-minute intervals, stirring between.

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FAQs

Where does Ina Garten’s Beef Chili recipe come from?

This is Ina’s famous “Devon’s Award-Winning Chili” that first appeared on her Barefoot Contessa TV show during the Tex-Mex episode. It was her friend Devon Fredericks’ recipe that won a local chili cook-off, and Ina loved it so much she featured it on air and in her cookbooks. The no-bean, brisket-based style is pure Texas comfort and has been a viewer favorite for years.

What is the single most important preparation tip for perfect results?

Brown the beef in batches over high heat so each piece gets a deep, caramelized crust. Crowding the pot causes steaming instead of searing, which means less flavor and tougher meat. Take the extra 10 minutes to do it right — it makes all the difference in the final richness of the chili.

Why is my chili watery?

You probably didn’t simmer long enough or added too much liquid. Let it cook uncovered for the last 30 minutes if needed to reduce and thicken naturally.

Can I make this in a slow cooker?

Yes! Brown the beef and aromatics first on the stove, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

How spicy is this chili?

It has a nice medium kick from the cayenne and red pepper flakes. You can dial it down by reducing or omitting the cayenne, or turn it up with extra hot sauce when serving.

Can I use ground beef instead?

Absolutely — use 4–5 pounds of 80/20 ground beef and reduce simmering time to about 1 hour. It won’t be quite as tender as brisket, but still delicious.

Conclusion

There you have it — Ina Garten’s award-winning Beef Chili that will warm you from the inside out. Once you make this pot, it will become your go-to for cozy nights and big gatherings. Ladle it up, add your favorite toppings, and enjoy every spicy, beefy bite. Happy cooking!