The flu has invaded my house. Just Emery so far and we are doing everything we can to keep it that way. Poor thing is on day three of a fever and headache and generally feeling like poop. Half of her soccer team and a bunch of classmates are also sick. What a weird time of year to have the flu!
I figure if a winter illness is going to make the rounds, I may as well cook like winter. Last night was rainy and I was simply in the mood for chili. As I started to make a grocery list for my usual turkey chili, Bodie asked if I would please make it with beef. I decided to go in a completely new direction and decided on The Barefoot Contessa’s beef chili. My love for Ina’s recipes is well known and documented, so I knew this would be good.
Barefoot Contessa Beef Chili Ingredients
- Olive oil – 2 tablespoons
- Yellow onions – 2 large, chopped
- Garlic – 4 cloves, minced
- Bell peppers – 2 (red or green), chopped
- Ground beef – 2 pounds (preferably lean)
- Kosher salt – 2 teaspoons (or to taste)
- Freshly ground black pepper – 1 teaspoon
- Chili powder – 2 tablespoons
- Ground cumin – 1 tablespoon
- Smoked paprika – 1 teaspoon
- Cayenne pepper – ¼ teaspoon (optional for heat)
- Tomato paste – 2 tablespoons
- Canned diced tomatoes – 1 (28-ounce) can
- Beef broth – 2 cups
- Canned kidney beans – 2 (15-ounce) cans, drained and rinsed
- Canned black beans – 1 (15-ounce) can, drained and rinsed
- Fresh cilantro – 2 tablespoons, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onions and bell peppers and sauté for 7-10 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
- Season with kosher salt, black pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the beef with the spices.
- Stir in the tomato paste and cook for 2 minutes to develop its flavor.
- Add the diced tomatoes and beef broth, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
- Stir in the kidney beans and black beans. Simmer uncovered for an additional 10-15 minutes to allow the flavors to meld. Adjust seasoning with more salt and pepper if needed.
Ladle into bowls, top with cilantro, sour cream and cheese if desired.
Barefoot Contessa Beef Chili
I served ours with Texas Toast. This recipe makes a lot, so I am excited for my lunch leftovers today! Enjoy!
I hope you and your families stay healthy.
