Ina Garten Beef Chili Recipe
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.
- Prep Time: 30
- Cook Time: 195
- Total Time: 3 hours 45 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://inagartendishes.com/ina-garten-beef-chili-recipe/