Barefoot Contessa's Beef Chili Recipe: Deep-Red Wine and Cocoa Spice Harmony

Barefoot Contessa’s beef chili delivers the kind of deep, complex flavor that makes weeknight dinners feel like a restaurant meal. The secret lies in red wine and cocoa powder working together to create a rich, slightly sweet base that balances hearty beef and spices.

I’ve perfected this recipe over years of testing, ensuring every bite is packed with warmth and depth—no shortcuts, just authentic comfort.

This chili starts with browned ground beef, where the meat releases its natural juices into the pot. A splash of red wine deglazes the pan, forming the foundation for a sauce that’s both savory and slightly tangy.

Cocoa powder adds a subtle sweetness that rounds out the spices, while tomatoes and chili powder bring that classic chili heat. The result? A thick, velvety chili that’s hearty enough for a crowd but refined enough for a special dinner.

What sets this apart is the harmony of flavors—no single ingredient overpowers the others. The beef stays tender, the spices meld perfectly, and the cocoa-infused sauce gives it a depth you won’t find in basic recipes.

Serve it with crusty bread to soak up every last drop, or top with cheese and sour cream for a creamy finish. This is the kind of chili that tastes even better the next day, making it perfect for meal prep.

The best part? It’s built on a foolproof method that delivers consistent results every time. Whether you’re feeding a family or just craving a bowl of warmth, this recipe promises a chili that’s rich, balanced, and impossible to resist. Let’s get cooking—your taste buds will thank you.

Ingredients for barefoot contessa beef chili

Rich flavors from the pantry and a few specialty touches make this chili unforgettable.

The beef is non-negotiable—85% lean ground beef gives you that perfect balance of flavor and texture. Costco or local butchers usually have the best prices for bulk bags. If you're using leaner beef, add 1 extra tablespoon of olive oil to the pan to keep it from drying out. The red wine should be bold and dry—Cabernet Sauvignon or Merlot work best. I always grab a bottle I'd drink myself, not some cheap cooking wine. The cocoa powder makes all the difference—natural, unsweetened cocoa (like Hershey's Special Dark) gives you that deep, velvety flavor without sweetness.

No red wine? Beef broth with 1 tbsp balsamic vinegar works in a pinch. Fresh garlic and onion are ideal, but powdered garlic and onion at half the amount get you close. The fire-roasted diced tomatoes add smoky depth—Muir Glen brand is my go-to, but any quality canned tomatoes work. For the beans, black beans or kidney beans both work, just adjust seasoning to taste. If you're watching sodium, rinse the beans thoroughly before adding. The chili powder should have some heat, but not be too spicy—Penzeys brand is my favorite for consistent quality.

This chili tastes even better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. I like to portion it into individual containers for easy lunches. The bay leaf can be removed before serving, but I often leave it in during cooking for extra flavor. If you're making this ahead, the flavors deepen overnight—just reheat gently on the stove with a splash of broth if it gets too thick.

Step-by-step instructions for barefoot Contessa's beef chili

This rich, deeply flavorful chili delivers restaurant-quality depth with just a few simple techniques.

Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 2 pounds ground beef in batches, breaking it apart with a wooden spoon. Cook until the beef loses its raw color and develops a deep brown crust—about 8-10 minutes total.

This browning step is non-negotiable. The Maillard reaction creates complex flavors that form the foundation of your chili. If the pan gets too crowded, cook in two batches to avoid steaming instead of browning. Drain excess fat after browning, leaving about 1 tablespoon in the pot for cooking.

Reduce heat to medium and add the diced yellow onion and minced garlic cloves. Cook for 3-4 minutes until the onions soften and the garlic becomes golden, not browned. Stir occasionally to prevent burning—garlic turns bitter quickly.

Here's where the magic begins. The onions should release their sweetness while the garlic adds depth. If you notice the onions sticking, add a splash of beef broth to deglaze and scrape up those flavorful browned bits from the bottom of the pot.

Add the 2 tablespoons tomato paste, 2 tablespoons chili powder, and 1 tablespoon ground cumin, stirring constantly for 1 minute to toast the spices and deepen their flavors. Pour in the 1 cup red wine and scrape the bottom of the pot vigorously to incorporate all the browned bits.

Let the wine simmer for 2-3 minutes until reduced by half. This step concentrates the wine's flavors and removes the alcohol. Next, add the 1 can diced tomatoes (with juices), 2 cups beef broth, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir well to combine all ingredients.

Bring the mixture to a gentle boil, then reduce heat to low and add the 0.25 cup cocoa powder and 1 bay leaf. Stir until the cocoa powder dissolves completely—this prevents clumping and ensures even distribution. Cover and simmer for 1 hour, stirring occasionally.

The cocoa powder might seem unusual, but it adds a subtle bitterness that balances the richness and enhances the wine's depth. After 1 hour, stir in the 1 can black beans (drained and rinsed) and simmer uncovered for another 30 minutes to thicken the chili and allow flavors to meld.

Remove the bay leaf and taste the chili. Adjust seasoning if needed—add more salt if it's bland, or a pinch of chili powder if you want more heat. The chili should be thick but still spoonable, with a rich, velvety texture from the cocoa and wine.

Let the chili rest for 10 minutes before serving to allow flavors to settle. Garnish with fresh cilantro or avocado if desired. This chili tastes even better the next day as flavors continue to develop—perfect for meal prep!

Essential equipment for barefoot contessa beef chili

Dutch Oven

This is the workhorse of your chili recipe, and I can't recommend it enough. A 5-7 quart Dutch oven like the Lodge Pre-Seasoned Cast Iron Dutch Oven gives you even heat distribution and deep flavor development. The heavy cast iron retains heat beautifully, ensuring your chili simmers evenly without scorching.

If you don’t have one, a heavy-bottomed stainless steel pot works too—just avoid nonstick, as it can’t handle the high heat needed for browning beef properly. 🔥

Wooden Spoon

A long-handled wooden spoon is essential for stirring and scraping up those flavorful browned bits from the bottom of the pot. I prefer olive wood or hickory because they’re durable and won’t absorb odors like plastic.

Avoid metal spoons during the browning phase—they can scratch your Dutch oven’s seasoning. A 12-inch spoon gives you enough reach to stir without spilling.

Fine-Mesh Strainer

After browning the beef, you’ll need to drain excess fat. A fine-mesh strainer like the OXO Good Grips Strainer works perfectly for this. It catches any small meat pieces while letting fat drain away smoothly.

If you’re in a pinch, a colander will do, but it might not be as effective at separating fat from beef. Pro tip: Place the strainer over a bowl to catch the rendered fat for future cooking.

Measuring Spoons

Precision matters when it comes to spices and cocoa powder. A set of stainless steel measuring spoons (like OXO Good Grips) ensures you get the exact amounts called for in the recipe.

For cocoa powder, I recommend using a small offset spatula to level off the measurement in the spoon—this prevents packing and gives you consistent results every time. A ½ teaspoon measure is especially useful for the black pepper.

Immersion Blender (Optional)

If you prefer your chili extra smooth, an immersion blender like the Ninja CB100 can help blend it directly in the pot. This is optional, but it creates a velvety texture that’s perfect for serving.

Just pulse for 10-15 seconds at the end of cooking—don’t over-blend, or you’ll lose the chunky texture some chili lovers adore. If you don’t have one, a regular blender works, but you’ll need to transfer the chili in batches.

Ladle for Serving

A heat-resistant silicone or metal ladle makes serving chili effortless. I love a 16-ounce ladle with a long handle for easy scooping. Silicone ladles are great for serving directly from the pot, while metal ones hold up better to frequent use.

If you’re serving chili at a gathering, a slotted spoon is also handy for removing bay leaves or garnishes before serving. 💫

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