Al Roker's Spicy Beef Chili

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“"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.”
2hrs 45mins

Ingredients Nutrition


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

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