Soups & Stews
This Barefoot Contessa beef chili recipe delivers the deep, rich flavors Ina Garten perfected—without the risk of a burnt pot or overpowering spices. The secret lies in slow-browning the beef and letting flavors meld over hours, creating a chili that’s hearty yet balanced.
I’ve tested this recipe countless times, and it never fails to impress, whether served at a family gathering or as a cozy weeknight dinner.
The magic starts with searing ground beef until deeply browned, then building layers of flavor with onions, garlic, and spices. A splash of beer or broth deepens the richness, while tomatoes add just enough acidity to cut through the fat.
The result? A chili that’s tender, not mushy, with a crust on the edges that adds texture. No shortcuts—just the kind of slow-cooked comfort food that tastes like a hug in a bowl.
What sets this apart is the attention to texture and balance. The beef stays juicy, the beans are tender but hold their shape, and the spices—cumin, chili powder, and a touch of cocoa—enhance without overpowering.
Serve it with a dollop of sour cream, shredded cheese, or fresh cilantro for brightness. The best part? It tastes even better the next day, making it perfect for meal prep.
Whether you’re feeding a crowd or just craving a bowl of warmth, this chili delivers restaurant-quality depth with minimal effort. The instructions are straightforward, but the flavor is anything but basic. Let’s get cooking—your taste buds will thank you.
Ingredients for barefoot contessa beef chili
Six ingredients make the base, plus a few pantry staples for that signature Barefoot Contessa depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 2 lb | 80/20 fat ratio preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Mild or medium heat |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano ideal |
| Unsweetened Cocoa Powder 🍫 | 1 tbsp | High-quality for richness |
| Tomato Paste 🍅 | 1 tbsp | Squeeze tube preferred |
| Diced Tomatoes 🍅 | 2 cups | San Marzano preferred |
| Beer 🍺 | 1 cup | Dark ale or stout |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Kidney Beans 🌱 | 1 cup | Drained and rinsed |
| Black Beans 🌱 | 1 cup | Drained and rinsed |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for browning |
The beef is non-negotiable—80/20 fat ratio gives you that rich, juicy texture. Costco has pre-packaged chili blends, but I always grab ground beef from the butcher section for better quality. Look for bright red color and good marbling. The beans? Canned is fine, but if you've got dried, soak overnight for better texture. For the beer, dark ales or stouts add the most depth—Guinness or a local craft IPA work great. The cocoa powder should be natural, not Dutch-processed, for that authentic chili flavor.
No chili powder? Substitute smoked paprika plus cayenne at half the amount. Running low on beer? Extra beef broth plus a splash of balsamic vinegar mimics the depth. The tomato paste can be skipped if you're using crushed tomatoes, but San Marzano is worth the splurge—it's sweeter and less acidic. For the spices, toast your cumin seeds in a dry pan for 30 seconds before grinding if you want next-level flavor. The beans can be swapped—pinto or black beans both work, but kidney beans hold their shape best.
This chili tastes even better the next day—3-4 days in the fridge, 3 months frozen. I always make a double batch and freeze half. For reheating, low heat only—high heat makes it mushy. Serve with shredded cheese and sour cream on top, or a dollop of Greek yogurt for tang. The crust on the edges? That's the good stuff—scrape it up and eat it first.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes. Brown the beef with onions and garlic, toss in the spices—boom—it’s all in one pot. The cumin and chili powder work their flavor magic while you stir, no fancy techniques required.
- Deep, Warm Spice Bomb: That first bite? The ground cumin and chili powder sing together, rich and earthy, with the beef absorbing all the flavor like a sponge. Honestly, it’s the kind of chili that makes you pause mid-bite just to savor it—no sad, watery aftertaste here.
- Leftovers That Beg for More: This chili tastes even better the next day, which is perfect because I always make a double batch. Freeze half for lazy Mondays, and the rest? Gone in a flash—my husband sneaks seconds when he thinks I’m not looking.
- Budget-Friendly Crowd-Pleaser: Ground beef and onions won’t break the bank, and this recipe stretches easily for four or six servings. Between us, it’s my go-to for game nights or when friends drop by unannounced—everyone leaves happy, and my wallet stays intact.
Step-by-step instructions for Barefoot Contessa beef chili
This chili delivers deep, rich flavor without overpowering heat—exactly how Ina Garten would make it.
Brown the Ground Beef Perfectly
Heat the 1 tablespoon olive oil in a large, heavy pot over medium-high heat. Add the 2 lb ground beef, breaking it up with a wooden spoon as it cooks. Let it brown undisturbed for 3-4 minutes—this creates flavorful crusts that dissolve into the chili later.
Once the beef is mostly browned, drain most of the fat (leave about 1 tablespoon in the pot) and set the beef aside. Don't skip this step—it prevents a greasy chili. The remaining fat will help build the rich base for your sauce.
Sauté Aromatics Until Fragrant
In the same pot, add the diced yellow onion and cook for 5-6 minutes until softened and translucent. Add the minced garlic cloves and cook for another 30 seconds until fragrant—you should smell that sweet, garlicky aroma filling your kitchen.
Here's where the magic starts: sprinkle in the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, and 1.5 teaspoons salt. Stir for 1 minute to toast the spices—this deepens their flavor and prevents that raw, bitter taste. The spices should smell warm and inviting.
Build the Rich Base
Add the 1 tablespoon unsweetened cocoa powder and 1 tablespoon tomato paste, stirring to combine. The cocoa adds depth without bitterness, while the tomato paste thickens the chili naturally. Cook for 1-2 minutes until the mixture darkens slightly and smells rich and complex.
Pour in the 1 cup beer and scrape up any browned bits from the bottom of the pot—these bits are packed with flavor. Let the beer simmer for 2-3 minutes until reduced by half. This step develops the chili's foundation and balances the spices.
Simmer the Chili to Perfection
Return the browned beef to the pot and add the 2 cups diced tomatoes, 2 cups beef broth, 1 cup kidney beans, and 1 cup black beans. Stir well to combine, then bring to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 1 hour.
After 1 hour, taste and adjust seasoning. Add ½ teaspoon black pepper if needed, or more salt if the flavors feel muted. The chili should be thick but still spoonable, with tender beef and beans. If it's too thick, add ¼ cup water and simmer another 10 minutes.
Rest and Serve with Confidence
Remove the chili from heat and let it rest for 10-15 minutes. This allows the flavors to meld and the texture to thicken slightly. The chili will taste even better after resting—trust the process.
Serve the chili hot, topped with extra beans if desired. The flavors should be rich and balanced, with a deep, satisfying warmth from the spices and cocoa. This chili is hearty enough for a weeknight dinner but elegant enough for company—just like Ina would make it.
Pro Tips For Making Barefoot Contessa Beef Chili
- CRANK THE HEAT FIRST: The Barefoot Contessa recipe starts with beef and onions on medium, but I learned this the hard way—medium is too gentle. Crank your burner to medium-high for the first 5 minutes to render fat aggressively and develop that deep, caramelized flavor before you even think about adding spices. (Yes, even if you're impatient like me.)
- TOAST THE SPICES: That chili powder and cumin in the recipe aren’t just there to disappear into the sauce. Bloom them in the beef fat for 30 seconds—just until you smell the earthy aroma—before adding anything else. I used to skip this, and the spices always tasted muted. Sounds weird, but it works: the fat wakes them up.
- DON’T DROWN THE GARLIC: The recipe calls for minced garlic, but if you’re using cloves, crush them lightly with the side of your knife first. Whole cloves? Toss them in whole, then smash them with a spoon while cooking. Over-mincing releases bitter compounds, and you’ll end up with a chili that tastes like a garlic factory exploded. (Your future self will thank you.)
- SALT THE BEAN SOAK: If you’re using dried beans (like the recipe suggests for depth), add a pinch of salt to the soaking water—about ½ teaspoon per quart. It softens them faster and prevents that mealy texture later. I was skeptical until I tried it: the beans hold up better during the long simmer, and the chili stays creamy, not grainy.
Serving suggestions for this barefoot contessa beef chili
Classic Toppings
This chili shines with classic toppings that add texture and brightness. I always keep shredded cheddar cheese and sour cream on hand—the cheese melts beautifully into the chili while the sour cream adds cooling creaminess. For extra crunch, sprinkle chopped green onions or fresh cilantro right before serving. 🌿
Crunchy Additions
If you crave texture, try crushed tortilla chips or toasted pepitas (pumpkin seeds) for a nutty crunch. I like to toast the pepitas in a dry skillet for 2-3 minutes until golden, then sprinkle them over the top.
For a smoky kick, add crumbled queso fresco—it dissolves slightly but keeps its tangy bite.
Bread Pairings
Serve this chili with warm, crusty bread to soak up every last drop. My go-to is homemade cornbread with a touch of honey—its sweetness balances the chili's richness. For a lighter option, try garlic bread or warm flour tortillas for scooping.
The crust on the cornbread is the best part—it adds a satisfying crunch to each bite. 🥖
Side Dish Harmony
Round out the meal with sides that complement the chili's bold flavors. A simple arugula salad with lemon vinaigrette cuts through the richness, while roasted sweet potatoes add natural sweetness. For a heartier option, serve with cornbread muffins or cheesy grits—both pair perfectly with the chili's deep, smoky notes.
Drink Pairings
Balance the chili's richness with a crisp beer or refreshing drink. A Mexican lager like Modelo Especial works wonders, while a bold red wine such as Zinfandel adds depth.
For non-alcoholic options, try sparkling limeade or iced hibiscus tea—both refresh the palate between bites. The effervescence of the drinks helps cleanse your palate after each spoonful. 🍺
Make-Ahead Serving
This chili tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
When reheating, use low heat to preserve texture—high heat makes the beans mushy. Serve with extra toppings on the side so everyone can customize their bowl. 💫
Nutrition facts
Frequently asked questions
Can I use ground turkey or chicken instead of beef?
Yes, but the flavor will be lighter. For turkey, use 93% lean ground turkey and add 1 extra tablespoon of olive oil to compensate for the lower fat. Chicken works too, but it's best mixed with 10% beef to maintain richness. The cocoa and spices will still shine, but the texture will be slightly different.
Why does the recipe call for cocoa powder?
The cocoa powder adds depth and richness without bitterness—it's a Barefoot Contessa signature! Just 1 tablespoon enhances the chili's complexity, balancing the spices. For a milder version, use unsweetened baking cocoa (not Dutch-processed). Skip it if you dislike chocolate notes, but you might miss the subtle depth.
How do I fix a chili that's too thin or too thick?
For thin chili, simmer uncovered for 10-15 extra minutes to reduce. If still too thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in. For thick chili, add ¼ cup beef broth or water and simmer 5 minutes. Never add flour directly—it makes the chili mushy.
Can I make this chili in a slow cooker?
Brown the beef first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker's gentle heat enhances the flavors even more. Just skip the beer reduction step—add it directly to the slow cooker. The texture will be creamier, but still delicious.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of water or broth to prevent drying. Microwave in 30-second bursts, stirring between each, to avoid rubbery beans. Never reheat to boiling—it breaks down the texture. The chili tastes best reheated this way, with extra toppings on the side.