Al Roker’s chili recipe is a comforting classic that brings warmth and bold flavors to any table. Known for its perfect balance of spices and hearty ingredients, this chili has become a favorite for chilly evenings and game day gatherings.
We love how this recipe combines rich, savory meat with a blend of beans and a touch of smoky heat, making it both satisfying and easy to customize. Whether you’re a chili enthusiast or looking to try something new, Al Roker’s version offers a delicious twist that’s sure to impress.
Get ready to dive into a bowl of chili that’s packed with flavor and simple to make. This recipe is perfect for feeding a crowd or meal prepping for the week ahead—comfort food at its best.
Ingredients
To create Al Roker’s chili recipe that boasts bold flavors and comforting warmth, we start with a precise selection of ingredients. Each category plays a crucial role in delivering the savory, smoky, and hearty taste this classic dish is known for.
Meat and Protein
- 2 pounds ground beef (preferably 80/20 for balanced fat)
- 1/2 pound ground pork (adds richness and depth)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Vegetables and Aromatics
- 1 large yellow onion, finely chopped
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1–2 jalapeños, seeded and minced (adjust for desired heat level)
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted for smoky flavor)
- 1 small can (6 oz) tomato paste
Spices and Seasonings
| Spice | Quantity | Notes |
|---|---|---|
| Chili powder | 3 tablespoons | Provides the base chili flavor |
| Ground cumin | 2 teaspoons | Adds smoky earthiness |
| Paprika | 1 tablespoon | Enhances color and sweetness |
| Oregano | 1 teaspoon | Gives herbal depth |
| Salt | 1½ teaspoons | Balances and enhances flavors |
| Black pepper | 1 teaspoon | Adds mild heat and aroma |
| Cayenne pepper | ½ teaspoon | Boosts the chili’s spiciness |
Liquids and Extras
- 2 cups beef broth (rich and flavorful base)
- 1 cup beer (preferably a lager or ale to deepen complexity)
- 2 tablespoons olive oil (for sautéing vegetables)
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro
This combination of ingredients makes Al Roker’s chili a rich and savory experience, perfect for cold nights or hearty gatherings. Our balanced mix of meat, vegetables, spices, and liquids ensures a layered, bold taste with every bite.
Equipment Needed
To bring Al Roker’s Chili Recipe to life with its bold, comforting flavors, we need the right kitchen tools. Using the proper equipment ensures every step flows smoothly and the chili simmers perfectly for a rich final result.
- Large Heavy-Bottomed Stockpot or Dutch Oven
Essential for browning the meat and simmering the chili evenly without burning. Its heat retention allows flavors to meld over time.
- Wooden Spoon or Silicone Spatula
For stirring the chili as it simmers. This prevents sticking and helps combine ingredients thoroughly.
- Chef’s Knife
Sharp and sturdy for chopping onions, bell peppers, and jalapeños efficiently and safely.
- Cutting Board
A durable surface for prepping all vegetables and meats. We recommend a non-porous board for easy cleanup.
- Measuring Spoons and Cups
To accurately measure spices, liquids, and beans ensuring the perfect balance of flavors in our chili.
- Colander or Sieve
For rinsing canned beans like kidney and pinto to remove excess salt and improve texture.
- Can Opener
Needed for opening canned beans and any other canned ingredients.
- Ladle
To serve the chili neatly and portion with ease.
| Equipment | Purpose |
|---|---|
| Large Stockpot/Dutch Oven | Browning meat and simmering chili |
| Wooden Spoon/Spatula | Stirring and mixing |
| Chef’s Knife | Chopping vegetables and meat |
| Cutting Board | Safe and clean surface for prep |
| Measuring Spoons & Cups | Accurate ingredient measurements |
| Colander/Sieve | Rinsing beans |
| Can Opener | Opening canned ingredients |
| Ladle | Serving chili |
Prep Work
Before we dive into cooking Al Roker’s Chili Recipe, efficient prep work sets the stage for a smooth and flavorful experience. Let’s get everything ready step-by-step.
Preparing the Ingredients
We begin by gathering and preparing all necessary ingredients. For this chili, focus on these key elements:
- 2 pounds ground beef
- ½ pound ground pork
- Kidney beans and pinto beans (canned or soaked and cooked)
- Fresh vegetables including onions, bell peppers, and jalapeños
- Spices like chili powder, cumin, and smoked paprika
- Liquids such as beef broth and beer
Proper preparation means rinsing and draining beans if using canned, and bringing meats to room temperature for even cooking.
| Ingredient | Preparation |
|---|---|
| Ground beef & pork | Set aside at room temperature |
| Kidney & Pinto beans | Rinse and drain thoroughly |
| Onions | Peel and slice or dice |
| Bell peppers | Wash and remove seeds |
| Jalapeños | Wash, stem, and deseed if less heat desired |
Chopping Vegetables
Chopping vegetables evenly is crucial for consistent cooking and texture. We want to:
- Dice onions finely for a tender base and slightly sweet flavor after sautéing
- Cut bell peppers into medium-small pieces to maintain some crunch without overpowering the chili
- Slice jalapeños thinly to evenly distribute a smoky heat throughout the dish
Use a sharp chef’s knife and a sturdy cutting board to maintain precision and safety. Careful chopping speeds up the cooking process and balances flavors perfectly.
Measuring Spices
Precise spice measurement guarantees that signature bold and layered taste Al Roker’s Chili is known for. We recommend this accurate spice mix:
| Spice | Amount |
|---|---|
| Chili powder | 3 tablespoons |
| Ground cumin | 1 tablespoon |
| Smoked paprika | 1 ½ teaspoons |
| Garlic powder | 1 teaspoon |
| Salt | 1 ½ teaspoons |
| Black pepper | 1 teaspoon |
We suggest measuring spices with level spoons and setting them ready in a small bowl to add directly when cooking. This approach keeps the process efficient and the flavor consistent.
Cooking Instructions
Follow these precise steps to achieve a rich and flavorful Al Roker’s Chili that will warm you up on any chilly evening. Our method ensures every ingredient melds together perfectly, creating a delicious and hearty dish.
Browning the Meat
- Heat a large heavy-bottomed stockpot or Dutch oven over medium-high heat.
- Add 2 pounds of ground beef and ½ pound of ground pork to the pot.
- Break the meat apart with a wooden spoon or silicone spatula as it cooks.
- Brown thoroughly until the meat loses all pink color and develops a rich, caramelized surface, about 8-10 minutes.
- Use a slotted spoon to drain excess fat while leaving the browned bits in the pot for flavor.
Sautéing Vegetables
- To the same pot, add:
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 2 jalapeños, seeds removed and minced (adjust for heat preference)
- Cook over medium heat stirring frequently until the vegetables soften and develop a slight golden edge, about 5-7 minutes.
- This step unlocks the sweet and spicy flavors that form the chili’s foundation.
Adding Spices and Liquids
- Stir in the following seasonings evenly:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Cook spices with the vegetables for 1-2 minutes to release their aromatic oils.
- Pour in liquids carefully and stir well:
- 2 cups beef broth
- 1 cup beer (preferably a lager or ale)
- Scrape the browned bits from the bottom of the pot to fully incorporate their deep flavor.
Simmering the Chili
- Add rinsed and drained kidney and pinto beans to the pot.
- Bring the entire mixture to a gentle boil.
- Reduce heat to low and cover the pot with a lid slightly ajar.
- Let the chili simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
- Allow flavors to meld and sauce to thicken to a savory, chunky consistency.
- Adjust seasoning before serving with salt, pepper, or more chili powder as desired.
| Step | Time | Temperature/Heat Level | Purpose |
|---|---|---|---|
| Browning Meat | 8-10 minutes | Medium-high | Develop caramelized flavor |
| Sautéing Vegetables | 5-7 minutes | Medium | Soften and flavor build |
| Cooking Spices | 1-2 minutes | Medium | Release spice aromas |
| Simmering Chili | 90-120 minutes | Low (simmer) | Flavor melding and thickening |
By carefully following these steps, our Al Roker’s Chili Recipe delivers a bold, savory experience that truly embodies comfort food perfection.
Serving Suggestions
To fully enjoy Al Roker’s Chili Recipe, we recommend pairing it with a variety of complementary sides and toppings that enhance its bold, savory flavors.
- Toppings: Elevate the chili by offering a selection of toppings such as shredded cheddar cheese, sour cream, chopped green onions, diced avocados, and fresh cilantro. These add richness, creaminess, and freshness, creating a perfect balance against the robust chili base.
- Bread Options: Serve the chili alongside crusty cornbread, warm soft dinner rolls, or crunchy tortilla chips. These provide texture contrast and an excellent way to scoop up every bite of the hearty chili.
- Rice or Grains: For a more filling meal, we love serving the chili over steamed white rice, brown rice, or even quinoa. This helps absorb the flavorful sauce while extending the meal for larger gatherings or leftovers.
- Vegetable Sides: Complement the dish with simple roasted vegetables, a crisp green salad with a tangy vinaigrette, or charred corn salad. These sides lighten the meal and add fresh, vibrant notes.
- Beverage Pairings: Since the recipe uses beer to deepen flavor, pairing it with a cold-pressed lager or an amber ale enhances the drinking experience. For non-alcoholic options, iced tea or sparkling water with lime works perfectly.
| Serving Component | Examples | Purpose |
|---|---|---|
| Toppings | Cheddar cheese, sour cream, green onions, cilantro | Adds texture and flavor contrast |
| Bread & Chips | Cornbread, dinner rolls, tortilla chips | Provides textural variety and scooping ability |
| Grains | White rice, brown rice, quinoa | Absorbs sauce & extends dish |
| Vegetable Sides | Roasted veggies, green salad, charred corn salad | Balances richness with freshness |
| Beverages | Lager, amber ale, iced tea, sparkling water | Complements chili heat and depth |
As Al Roker’s chili simmers rich and hearty, these thoughtful pairing options help us craft a well-rounded meal perfect for any chilly evening or friendly gathering. We encourage you to customize your plate with your favorite toppings and sides to achieve your ideal flavor combination.
Make-Ahead and Storage Tips
To maximize the convenience and flavor of Al Roker’s chili recipe, we recommend planning ahead with these make-ahead and storage strategies. This approach helps us enjoy this hearty dish anytime while preserving its bold, smoky essence.
Make-Ahead Preparation
- Cook the chili fully before storing. Allow it to cool at room temperature for about 30 minutes. This prevents condensation inside the storage container, which can dilute the flavors.
- Divide the chili into meal-sized portions. This simplifies reheating and minimizes waste.
- For best flavor, prepare the chili 1-2 days in advance. The resting time allows the spices and ingredients to meld even deeper, enhancing the overall taste.
Storing Chili Properly
We suggest using airtight containers or heavy-duty freezer bags for storage to maintain the chili’s rich texture and prevent freezer burn. Label each container with the date of preparation to keep track of freshness.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | Up to 4 days | Store in sealed containers, reheat thoroughly |
| Freezer | Up to 3 months | Freeze in portions, thaw overnight in fridge |
Reheating Tips
- Reheat on the stovetop over medium heat for even warming, stirring occasionally to prevent scorching.
- If using a microwave, cover the chili with a microwave-safe lid or wrap. Heat in 1-minute intervals, stirring between each, to ensure uniform temperature.
- Add a splash of beef broth or water if the chili appears too thick after cooling. This restores the desired sauce consistency and flavor.
Freezing for Long-Term Storage
“Freezing chili is an excellent way to extend its shelf life while preserving its robust flavors.“
- Allow the chili to cool completely before freezing.
- Use freezer-safe containers or bags. Remove as much air as possible to prevent ice crystals.
- Thaw the chili in the refrigerator overnight before reheating for best texture and taste.
Following these Make-Ahead and Storage Tips ensures that every bowl of Al Roker’s chili serves up consistent warmth, boldness, and comfort, even days after cooking.
Conclusion
Al Roker’s chili recipe is a true crowd-pleaser that brings warmth and bold flavors to any table. Its perfect blend of spices, meats, and beans creates a hearty dish that’s easy to customize and enjoy. Whether you’re cooking for a gathering or prepping meals ahead, this chili delivers consistent comfort in every bite. With the right prep and equipment, you’ll find making this recipe both straightforward and rewarding. Give it a try and savor the rich, smoky taste that makes it a go-to comfort food for chilly nights.
Frequently Asked Questions
What makes Al Roker’s chili recipe special?
Al Roker’s chili features a perfect balance of savory meat, beans, and smoky heat. Its bold flavors and comforting nature make it ideal for cold evenings and gatherings, and it’s customizable to personal tastes.
What ingredients are needed for Al Roker’s chili?
The recipe calls for 2 pounds ground beef, ½ pound ground pork, kidney and pinto beans, onions, bell peppers, jalapeños, chili powder, cumin, paprika, beef broth, and beer for added depth.
What kitchen equipment do I need to prepare this chili?
You need a large heavy-bottomed stockpot or Dutch oven, wooden spoon or silicone spatula, chef’s knife, cutting board, measuring spoons and cups, colander, can opener, and a ladle.
How should I prepare the ingredients before cooking?
Brown the ground meats first, chop vegetables evenly, rinse beans, and measure spices accurately. Proper prep ensures even cooking and bold, balanced flavors.
How long do I need to cook Al Roker’s chili?
Simmer the chili for 1.5 to 2 hours after combining browned meat, sautéed vegetables, spices, and liquids so the flavors meld and the sauce thickens.
What are the best toppings and sides to serve with this chili?
Top the chili with shredded cheddar cheese, sour cream, green onions, diced avocado, or cilantro. Pair it with cornbread, tortilla chips, rice, or a fresh salad for a complete meal.
Can I make Al Roker’s chili ahead of time?
Yes, the chili tastes even better after sitting 1-2 days in the fridge. Store in airtight containers and reheat gently to maintain flavor and texture.
How do I store leftover chili?
Cool it completely, then refrigerate for up to 4 days or freeze for 2-3 months in airtight containers or freezer bags. Reheat slowly and add liquid if sauce thickens.