Al Rokers Chili Recipes

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AL ROKER'S SPICY BEEF CHILI



Al Roker's Spicy Beef Chili image

"Spicy, meaty and with just the right amount of beans, it's a terrific chili". I made this after watching Al Roker make it on his morning show. My family prefers the more tradional mild ground beef and beans type of chili but I needed a change. It is spicy, but I personally did not find this too spicy. If you are not overpowered by hot italian sausage that has simmered away, then you should be fine. This is the first chili I have eaten more than 1 bowl of. The first I have made using a diced meat. I made this using 45oz. kidney beans per family preference. Simmered an additional 45 minutes before adding the beans. I did find that it took a lot more time than 15 minutes to thicken. Possibly due to the rain here? Much thicker and better on day 2! If it were not for my partners "delicate" palate, I would up the heat a bit. Cooking times were provided by the recipe with the 45 minutes being active cooking time.

Provided by MamaBear23

Categories     Pork

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 lbs chuck steaks, cut into 1/2-inch dice
kosher salt
fresh ground pepper
1 lb hot Italian sausage, casings removed and meat broken into 1-inch pieces
1 large white onion, chopped
6 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 (28 ounce) can diced tomatoes
1 cup water
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can kidney beans, drained

Steps:

  • In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
  • Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
  • Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
  • Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
  • Add the garlic and cook for 2 minutes.
  • Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
  • Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
  • Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
  • Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

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