Italian Beef Chili with Tomato Paste and Red Wine

Name: Italian Beef Chili with Tomato Paste and Red Wine
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lb (900 g) ground beef, 80/20 blend; 1 whole (200 g) yellow onion, large, diced into ½-inch pieces; 6 cloves (30 g) garlic cloves, minced; 3 tbsp (55 g) tomato paste; 1½ cup (360 ml) dry red wine (Chianti or Sangiovese); 28 oz (800 g) canned crushed tomatoes; 2 cup (480 ml) beef broth, low-sodium; 15 oz (425 g) canned kidney beans, drained and rinsed, drained and rinsed; 1½ tsp (4 g) dried oregano; 1 tsp (2 g) dried basil; 2 whole bay leaf; 1 tbsp (15 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, finely grated (optional)

From the MyKitchenBank Kitchen

A warming, deeply flavored beef chili infused with Italian aromatics, red wine, and tomato paste. Unlike traditional American chili, this version emphasizes garlic, oregano, and a dry red wine to create a rustic, Mediterranean character. Serve with crusty bread or over pasta for an authentic Italian comfort meal.

Prep: 15 min
Cook: 1 hr 30 min
Total: 1 hr 45 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

2 lb (900 g) ground beef, 80/20 blend
1 whole (200 g) yellow onion, large, diced into ½-inch pieces
6 cloves (30 g) garlic cloves, minced
3 tbsp (55 g) tomato paste
1½ cup (360 ml) dry red wine (Chianti or Sangiovese)
28 oz (800 g) canned crushed tomatoes
2 cup (480 ml) beef broth, low-sodium
15 oz (425 g) canned kidney beans, drained and rinsed, drained and rinsed
1½ tsp (4 g) dried oregano
1 tsp (2 g) dried basil
2 whole bay leaf
1 tbsp (15 ml) olive oil
to taste kosher salt
to taste freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional)
½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, finely grated (optional)

Equipment (4)

Large heavy-bottomed pot or Dutch oven (5 to 6-quart capacity)
Sharp knife for chopping
Wooden spoon or silicone spatula for stirring
Measuring spoons and cups

Steps

Before you start

Have all ingredients prepped and ready before you start browning the meat
Use a large heavy-bottomed pot or Dutch oven (5 to 6-quart) for even heat distribution
Chop garlic and onions while the beef is browning to save time

1
Brown the beef
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- Add the ground beef and cook, breaking it into small chunks with a wooden spoon as it browns, until the meat loses its pink color and begins to brown at the edges, about 8–10 minutes.
- You should hear a gentle sizzle; if it's too quiet, increase the heat slightly.
- Drain excess fat if more than 2 tablespoons has accumulated, leaving the browned bits in the bottom of the pot.
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Ready when: Meat is no longer pink and beginning to brown at edges
Tip: Don't press down on the meat as it cooks; this prevents browning. Let it sit briefly in contact with the hot surface.
2
Build the aromatics
- Reduce heat to medium.
- Add the diced onion to the pot and cook, stirring occasionally, for 4–5 minutes until the onion begins to soften and becomes translucent at the edges.
- Add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant but not darkened.
- The kitchen should smell rich and garlicky.
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Ready when: Onion is translucent at edges and garlic is fragrant
Tip: Watch the garlic carefully—if it browns, it will taste bitter. If you see it starting to brown, add the tomato paste immediately.
3
Toast the tomato paste
- Stir in the tomato paste and cook, stirring constantly, for 2–3 minutes.
- The paste will caramelize slightly and darken in color, which develops deeper flavor.
- Scrape the bottom of the pot to loosen any browned bits.
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Ready when: Tomato paste is slightly darker and fragrant
Tip: This step—called 'blooming'—brings out the umami depth of the tomato paste. Don't skip it or rush it.
4
Deglaze with wine
- Pour in the dry red wine, scraping the bottom of the pot with your wooden spoon to release the browned meat and vegetable bits stuck to the surface.
- These bits carry intense flavor.
- Let the wine come to a gentle simmer and cook for 3–4 minutes, allowing some of the alcohol to evaporate and the wine to reduce slightly in volume.
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Ready when: Wine has reduced by about a quarter and no strong alcohol smell remains
Tip: The scent of raw alcohol should fade; if it persists after 4 minutes, simmer a bit longer.
5
Add tomatoes and broth
- Pour in the crushed tomatoes and beef broth.
- Add the bay leaves, oregano, basil, and red pepper flakes if using.
- Stir well to combine, breaking up any clumps of tomato.
- The liquid should mostly cover the meat.
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Ready when: All ingredients are combined and well mixed
Tip: Stir the bottom of the pot to prevent tomatoes from sticking and scorching.
6
Bring to a simmer
- Increase the heat to medium-high and bring the chili to a gentle simmer.
- You should see occasional bubbles breaking the surface.
- Once simmering, reduce heat to low so the chili maintains a bare simmer (just a few bubbles per minute), adjusting as needed to prevent boiling.
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Ready when: Liquid is at a gentle simmer with occasional bubbles
Tip: Use a lid or place it half-ajar to retain moisture while allowing some steam to escape.
7
Simmer the chili
- Cover the pot partially and let the chili simmer on low heat for 60 minutes, stirring occasionally (every 15–20 minutes).
- The mixture will thicken, the flavors will deepen, and the beef will become very tender.
- If the chili looks too thick after 45 minutes, add a splash of beef broth (about ¼ cup).
- Taste and adjust seasoning with salt, black pepper, and additional oregano if desired.
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Ready when: Chili is thickened, flavors are rich and complex, beef is very tender
Tip: Stir occasionally but not constantly to prevent excess evaporation and allow a light crust to form on the bottom (don't let it burn—just a thin crust adds flavor).
8
Add beans and finish
- Stir in the drained and rinsed kidney beans and cook uncovered for another 10–15 minutes until the beans are heated through and the chili has reached your desired consistency.
- If it's too thick, add a splash of broth; if too thin, simmer without a lid for a few minutes longer.
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Ready when: Beans are hot throughout and chili reaches desired thickness
Tip: Add beans near the end so they don't break down completely from long cooking; they should hold their shape.
9
Taste and season
- Remove from heat and remove the bay leaves.
- Taste a spoonful and adjust seasoning with salt, black pepper, and any additional oregano.
- The chili should be well-seasoned but not overly salty.
- If you want a deeper, more rounded flavor, add a pinch more dried basil or oregano.
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Ready when: Seasoning is balanced and to your taste
Tip: Taste while the chili is still warm; flavors are more apparent than when cold.
10
Serve
- Ladle the chili into bowls.
- Top with finely grated Parmigiano-Reggiano cheese if desired.
- Serve with crusty bread for dipping, over pasta, or with a simple green salad on the side.
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Tip: Freshly grated cheese melts slightly into the warm chili and adds a sharp, salty depth that complements the wine-forward flavor.

Good to know

Tips

This chili benefits from a slow, gentle simmer. Boiling will toughen the meat and cause excess evaporation. Keep the heat low and check frequently for the first 30 minutes.
For a deeper, more complex flavor, brown the beef thoroughly until the outer surface is well-caramelized; this creates the fond that makes the chili rich.
Red wine quality matters here—use a wine you'd actually drink. A mid-range Chianti or Sangiovese will add lovely tannins and fruit notes. Avoid very dry or tannic wines that can overpower the dish.
This recipe freezes beautifully and tastes even better the next day. Make a double batch and freeze half for an easy weeknight meal.

Make ahead

Yes. Prepare the chili through step 8 (after beans are added and heated) and refrigerate in an airtight container for up to 3 days. Flavors actually improve after a day as they continue to meld. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it's too thick.

Storage & reheating

Room temperature: not recommended for food safety. Refrigerator: store in an airtight container for up to 4 days. Freezer: freeze in airtight containers or heavy-duty freezer bags for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then warm on the stovetop over medium heat, or reheat from frozen on low heat for 30–40 minutes, stirring occasionally and adding a splash of broth as needed.

Substitutions

dry red wine (Chianti or Sangiovese) → dry white wine (Pinot Grigio) or additional beef broth. White wine will make the chili lighter in color and flavor; the broth version will be heartier but less complex. Red wine is ideal for this recipe.
canned kidney beans, drained and rinsed → canned cannellini beans or pinto beans. Cannellini beans are more delicate and will break down more easily; pinto beans have a slightly earthy flavor that works well.
ground beef, 80/20 blend → ground lamb or a mix of beef and pork. Lamb will add a Mediterranean gaminess; the beef-pork mix will be milder. Both work well with the Italian seasonings.
dried oregano → fresh oregano or Italian seasoning blend. Use 1 tablespoon fresh oregano added in the last 5 minutes of cooking, or 1 tablespoon Italian seasoning blend for a more complex herb profile.