Al Roker’s chili recipe has become a beloved classic for anyone craving a hearty and flavorful bowl of comfort. Known for its rich blend of spices and perfectly balanced heat this chili stands out from the crowd. Whether you’re hosting a game day gathering or just want a cozy meal on a chilly evening this recipe delivers warmth and satisfaction in every bite.
We love how Al Roker’s chili combines simple ingredients with bold flavors to create something truly special. It’s easy to make yet impressive enough to serve to friends and family. Get ready to spice up your dinner routine with this delicious chili that’s sure to become a staple in your kitchen.
Ingredients
To create the iconic Al Roker Chili, we gather a harmonious blend of fresh ingredients and bold spices. Each component plays a vital role in building the rich, hearty flavors that make this chili beloved by many.
Meat and Protein
- 2 pounds ground beef (preferably 80/20 for flavor and fat balance)
- 1 pound ground pork (adds depth and richness)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Vegetables and Beans
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
Spices and Seasonings
- 2 tablespoons chili powder (the heart of the chili’s heat)
- 1 tablespoon ground cumin (adds warm earthiness)
- 1 teaspoon smoked paprika (for a subtle smoky flavor)
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (for akick of spice, optional)
Liquids and Others
- 2 cups beef broth (to simmer and meld flavors)
- 2 tablespoons olive oil (for sautéing)
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro
| Ingredient Category | Key Ingredients | Quantity |
|---|---|---|
| Meat and Protein | Ground beef | 2 pounds |
| Ground pork | 1 pound | |
| Kidney beans (canned) | 15 oz can | |
| Pinto beans (canned) | 15 oz can | |
| Vegetables and Beans | Onion (chopped) | 1 large |
| Green bell pepper (diced) | 1 | |
| Garlic (minced) | 3 cloves | |
| Diced tomatoes (canned, undrained) | 14.5 oz can | |
| Tomato paste | 6 oz can | |
| Spices and Seasonings | Chili powder | 2 tablespoons |
| Ground cumin | 1 tablespoon | |
| Smoked paprika | 1 teaspoon | |
| Dried oregano | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Cayenne pepper (optional) | ¼ teaspoon | |
| Liquids and Others | Beef broth | 2 cups |
| Olive oil | 2 tablespoons |
We recommend having all ingredients prepped and ready so the cooking process flows smoothly and we can fully savor every layer of the Al Roker Chili flavor journey.
Equipment Needed
To prepare Al Roker Chili with ease and precision, having the right equipment on hand is essential. This ensures a smooth cooking process and enhances the depth of flavor in our chili. Below is a list of must-have tools and their roles in creating this iconic dish.
| Equipment | Purpose |
|---|---|
| Large Dutch Oven or Heavy-Bottomed Pot | Ideal for browning meat and simmering chili to develop rich flavors |
| Wooden Spoon | Perfect for stirring without scratching the pot |
| Chef’s Knife | For finely chopping onions, bell peppers, and garlic |
| Cutting Board | Clean, sturdy surface for prepping vegetables |
| Measuring Spoons | Accurate measurement of spices like chili powder and cumin |
| Measuring Cups | Essential for liquids such as beef broth |
| Can Opener | To conveniently open kidney and pinto bean cans |
| Ladle | For serving chili into bowls with ease |
| Skimmer or Slotted Spoon | Useful for removing excess fat after browning meat |
Additional Tools for Convenience
- Mixing Bowls: To hold prepped ingredients separately before cooking.
- Timer: Ensures we simmer the chili for the perfect amount of time.
- Oven Mitts: For safely handling hot cookware.
By gathering this equipment in advance, we guarantee a seamless cooking experience. It lets us focus on crafting that bold, flavorful chili that Al Roker is famous for, making every step from browning meat to simmering the chili a breeze.
Preparation
To create the Al Roker Chili that bursts with bold flavors, careful preparation is essential. Let’s gather and prep everything to ensure a smooth, enjoyable cooking experience.
Preparing the Ingredients
First, we prepare all ingredients precisely as the recipe requires to maximize flavor and efficiency:
- Meat: Measure 2 pounds of ground beef and 1 pound of ground pork. Keep these cold until ready to brown.
- Beans: Drain and rinse kidney beans and pinto beans to remove excess salt and preserve texture.
- Vegetables:
- Finely chop 1 large onion.
- Dice 1 green bell pepper into small equal pieces.
- Mince 4 cloves of garlic thoroughly to release aroma.
- Spices: Prepare measured amounts of chili powder, ground cumin, and smoked paprika in small bowls for easy access.
- Liquids: Have beef broth measured at 2 cups.
- Extras: Set out olive oil for sautéing and optional toppings like shredded cheddar cheese and sour cream on a serving tray.
| Ingredient | Quantity | Preparation Details |
|---|---|---|
| Ground beef | 2 pounds | Keep cold before cooking |
| Ground pork | 1 pound | Keep cold |
| Kidney beans | 1 can (15 oz) | Drain and rinse |
| Pinto beans | 1 can (15 oz) | Drain and rinse |
| Onion | 1 large | Finely chopped |
| Green bell pepper | 1 medium | Diced |
| Garlic cloves | 4 | Minced |
| Chili powder | 2 tablespoons | Pre-measured in bowl |
| Ground cumin | 1 tablespoon | Pre-measured |
| Smoked paprika | 1 teaspoon | Pre-measured |
| Beef broth | 2 cups | Measured |
| Olive oil | 2 tablespoons | Ready for sautéing |
Remember: Quality and freshness of ingredients directly impact the chili’s rich, bold taste.
Prepping the Cooking Area
Organizing our workspace helps us maintain flow and focus on each step without interruption:
- Cooking vessel: Place a large Dutch oven on the stove within easy reach for browning meat and simmering the chili.
- Utensils: Keep a wooden spoon handy for stirring, plus a ladle for serving.
- Knives and cutting board: Arrange them close by to chop final ingredients if needed.
- Measuring tools: Measure spices and liquids before beginning to avoid last-minute searching.
- Safety and cleanliness: Use oven mitts and keep a cloth nearby for spills. Set a timer for simmering stages to track cooking time perfectly.
- Ingredient layout: Arrange all prepped ingredients in small bowls or plates near the cooking station for smooth addition.
By following these preparation steps, we set ourselves up to cook this iconic chili with confidence and ease, ensuring each bite delivers the perfect balance of heat and hearty richness.
Cooking Instructions
Let’s dive into the step-by-step process of crafting the bold and flavorful Al Roker Chili. Follow these instructions carefully to achieve the perfect balance of spices and hearty richness.
Browning the Meat
- Preheat a large Dutch oven over medium-high heat.
- Add 2 tablespoons of olive oil and let it heat until shimmering.
- Carefully add 2 pounds of ground beef and 1 pound of ground pork to the pot.
- Use a wooden spoon to break the meat into small pieces, stirring frequently.
- Cook the meat until it is evenly browned with no pink remaining, about 8-10 minutes.
- Season the meat lightly with salt to enhance flavor during browning.
- Remove excess fat by carefully using a skimmer or ladle, leaving about 1 tablespoon for flavor.
Sautéing Vegetables
- To the same pot, add finely chopped vegetables:
- 1 large onion
- 1 green bell pepper
- 3 cloves of minced garlic
- Stir and cook the vegetables over medium heat until they become tender and fragrant, about 5-7 minutes.
- Keep stirring occasionally to prevent burning and ensure even cooking.
- The softened vegetables should release fragrant aromas and a slight sweetness, complementing the meat’s richness.
Combining Ingredients
- Return the browned meat to the pot if you set it aside.
- Add the drained and rinsed kidney and pinto beans.
- Stir in spices and liquids:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups beef broth
- Mix everything thoroughly to combine spices with meat and vegetables.
- Taste and adjust seasoning with salt and pepper as needed before simmering.
| Ingredient | Quantity | Role |
|---|---|---|
| Ground beef | 2 pounds | Richness and protein |
| Ground pork | 1 pound | Added depth |
| Onion | 1 large, chopped | Flavor base |
| Green bell pepper | 1, chopped | Freshness and texture |
| Garlic | 3 cloves, minced | Aroma and bite |
| Kidney & Pinto beans | 2 cans, drained | Hearty texture |
| Chili powder | 3 tbsp | Heat and spice |
| Ground cumin | 1 tbsp | Earthy warmth |
| Smoked paprika | 1 tsp | Smoky undertone |
| Beef broth | 2 cups | Moisture and depth |
Simmering the Chili
- Bring the combined ingredients to a gentle boil over medium-high heat.
- Once boiling, reduce heat to low and cover the pot with a lid.
- Let the chili simmer slowly for 45 minutes to 1 hour, stirring occasionally.
- Check consistency; if too thick, add a splash of beef broth or water.
- The long simmer allows flavors to meld and the chili to thicken beautifully.
- Remove from heat and let it rest for 10 minutes before serving.
By following these precise steps for Al Roker Chili, we ensure a deeply flavorful, perfectly balanced chili that lives up to its iconic status.
Serving Suggestions
To fully enjoy the Al Roker Chili, we recommend pairing it with complementary sides and toppings that enhance its bold flavors and rich texture. Here are our top serving ideas to elevate your chili experience:
- Classic Cornbread: Serve warm, buttery cornbread alongside the chili. Its slightly sweet flavor balances the spice and provides a satisfying contrast to the hearty meat and beans.
- Toppings Bar: Create a toppings station with shredded cheddar cheese, sour cream, diced red onions, sliced jalapeños, chopped fresh cilantro, and avocado slices. This allows everyone to personalize their bowl with textures and flavors.
- Rice or Tortilla Chips: For a heartier meal, serve the chili over steamed white or brown rice. Alternatively, crispy tortilla chips add a delightful crunch for scooping or layering.
- Fresh Lime Wedges: Offering lime wedges lets us introduce a bright zesty note that cuts through the richness, enhancing the overall depth of the chili.
- Beverage Pairings: Pair the chili with a cold beer or a spicy margarita to complement the smokiness and heat.
| Serving Item | Purpose | Flavor/Texture Contribution |
|---|---|---|
| Cornbread | Side dish | Sweet, soft, buttery |
| Shredded Cheddar | Topping | Sharp, creamy |
| Sour Cream | Topping | Cooling, creamy |
| Jalapeños | Topping | Spicy, crunchy |
| Cilantro | Topping | Fresh, herbaceous |
| Avocado Slices | Topping | Creamy, rich |
| Rice | Base | Mild, fluffy |
| Tortilla Chips | Side/snack | Crisp, salty |
| Lime Wedges | Garnish | Bright, tangy |
| Beer or Spicy Margarita | Beverage pairing | Refreshing, complements spice |
As Al Roker says, “A good chili is never just about heat. It’s about harmony.” We find that these serving suggestions highlight and balance that harmony perfectly in every bowl.
Make-Ahead and Storage Tips
Proper make-ahead and storage techniques ensure our Al Roker Chili Recipe stays fresh, flavorful, and ready whenever we crave it. Follow these steps to maximize shelf life and maintain the chili’s rich, bold taste.
Making Chili Ahead of Time
- Prepare the chili fully as instructed and let it cool to room temperature.
- Transfer it to an airtight container or cover the Dutch oven tightly.
- Refrigerate the chili for up to 4 days. Chilling allows the flavors to marry and deepen, often enhancing the overall taste.
- For parties or meal prep, cook the chili a day in advance for a better flavor profile.
Freezing for Longer Storage
- Divide the chili into freezer-safe airtight containers or heavy-duty freezer bags.
- Label containers with the date for easy tracking.
- Freeze for up to 3 months to maintain optimal taste and texture.
- To reheat, thaw overnight in the fridge and warm gently on the stovetop or microwave, stirring occasionally.
Reheating Instructions
| Method | Temperature/Time | Notes |
|---|---|---|
| Stovetop | Medium heat, 10-15 min | Stir frequently to avoid burning and ensure even heating. |
| Microwave | High power, 2-3 min | Heat in intervals, stirring between each to prevent cold spots. |
- Add a splash of beef broth or water if the chili thickens excessively during reheating.
- Adjust seasoning if necessary to freshen the flavor.
Tips for Best Results
- Avoid storing chili longer than recommended to prevent spoilage and flavor loss.
- Keep chili covered tightly in the fridge to prevent it absorbing other odors.
- When freezing, portion the chili into meal-size containers for convenient thawing.
- Use fresh toppings only when serving to keep that vibrant, fresh contrast to the hearty chili.
“A good chili is never just about heat. It’s about harmony.” — Al Roker
Storing chili properly preserves that perfect harmony every time.
Conclusion
Al Roker’s chili recipe offers a perfect blend of bold flavors and comforting warmth that’s easy to master in any kitchen. With the right preparation and equipment, we can create a dish that’s both satisfying and versatile for any occasion.
Whether we’re cooking for a casual dinner or a festive gathering, this chili brings a harmonious balance that keeps everyone coming back for more. It’s a recipe worth adding to our go-to meal rotation, promising rich taste and hearty satisfaction every time.
Frequently Asked Questions
What makes Al Roker’s chili recipe special?
Al Roker’s chili is known for its rich spices and balanced heat, combining ground beef, pork, beans, and bold seasonings for a comforting and flavorful meal.
What are the main ingredients needed for this chili?
The recipe uses ground beef, ground pork, kidney and pinto beans, onion, green bell pepper, garlic, chili powder, cumin, smoked paprika, beef broth, and olive oil.
What equipment do I need to make Al Roker’s chili?
You’ll need a large Dutch oven, wooden spoon, chef’s knife, cutting board, measuring cups and spoons, can opener, ladle, skimmer, mixing bowls, timer, and oven mitts.
How should I prepare the ingredients before cooking?
Measure your spices, keep meats cold, rinse and drain beans, finely chop vegetables, and organize your kitchen tools and ingredients for smooth cooking.
What is the cooking process for this chili?
Brown the meat, sauté vegetables, combine everything with beans and spices, bring to a boil, then simmer for 45 minutes to 1 hour for rich flavor.
How do I serve Al Roker’s chili?
Serve it with cornbread, rice, or tortilla chips, and offer toppings like shredded cheddar, sour cream, fresh herbs, and lime wedges. Pair with cold beer or margaritas.
Can I make this chili ahead of time and store it?
Yes, cool fully and store in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat on the stovetop or microwave before serving.
What is Al Roker’s philosophy on making chili?
He believes a good chili is about harmony, not just heat, balancing spices and flavors for a deeply satisfying dish.
Are there any tips to enhance the flavor during cooking?
Use fresh ingredients, prepare spices accurately, and simmer the chili slowly to allow flavors to blend perfectly.
Can this chili recipe be adjusted for spiciness?
Yes, you can adjust chili powder and add or reduce other spices to match your preferred heat level without losing the recipe’s core flavor.