Al Roker's Spicy Beef Chili
- Ready In:
- 2hrs 45mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 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
directions
- 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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Reviews
-
I have been making this recipe for years. It is my go-to chili recipe. The only thing I change is instead of sweet paprika, I use smoked paprika. Everyone loves it! Make sure that you brown the chuck good and dark, on relatively high heat. That's what makes it so tasty. I didn't do that at first, but now that I know better....?
RECIPE SUBMITTED BY
MamaBear23
United States