Alton Browns Chili Powder Recipes

ALTON BROWN CHILI

Alton Brown Chili image

Alton Brown chili is a hearty no bean chili with intense layers of robust flavor and plenty of fall-apart tender beef to satisfy that inner carnivore.

Provided by Kathleen

Time 45m

Number Of Ingredients 15

Ingredients

3 pounds beef stew meat, (cut into 1-inch cubes)
2 tablespoons vegetable oil
1 3/4 teaspoons salt
1 (12 ounce)bottle medium ale
16 ounces salsa
30 tortilla chips, (crushed)
2 chipotle peppers canned in adobo sauce, chopped (chopped)
1 tablespoon adobo sauce
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
cheddar or Monterey jack cheese, (shredded)
tortilla chips
avocado, (cut into cubes)
cilantro, (chopped)

Steps:

Dry beef cubes with paper towels.
In a large mixing bowl, toss the beef cubes with the vegetable oil and salt; set aside.
Turn 6.5-quart Instant pot onto saute function. When the display reads "hot", add the beef in 3 batches and brown on all sides. Remove browned beef to a bowl and continue with remaining beef.
Stir the beer into Instant pot and scrape up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
Add the browned beef back to the instant pot along with salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on low for 25 minutes. Then turn the steam knob to venting to release the remaining pressure.
After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.

Nutrition Facts : Calories 773 kcal, Carbohydrate 43 g, Protein 80 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 211 mg, Sodium 4269 mg, Fiber 29 g, Sugar 12 g, ServingSize 1 serving

ALTON BROWN'S CHILI POWDER

Alton Brown's Chili Powder image

I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.

Provided by ROV Chef

Categories Southwestern U.S.

Time 13m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

3 ancho chilies, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Steps:

Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
let the chiles and seeds cool.
place all the ingredients into a blender and blend on the highest speed you blender can dish out.
store in an airtight jar.
be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.

Nutrition Facts : Calories 361.2, Fat 9.9, SaturatedFat 1, Sodium 76, Carbohydrate 66.5, Fiber 22, Sugar 2.3, Protein 16.1

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