Best 3 Al Rokers Chili Recipes
**Al Roker's Chili: A Symphony of Flavors in a Bowl**
Al Roker's chili is a culinary masterpiece that embodies the essence of comfort food. With its rich, hearty broth, tender chunks of meat, and an array of spices that dance on the palate, this dish is a true delight for chili enthusiasts. Whether you prefer a classic beef chili or a vegetarian version bursting with colorful vegetables, Al Roker's recipes offer something for every taste. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will leave your taste buds singing. From the classic beef chili with its deep, smoky flavor to the vegetarian chili brimming with the goodness of beans and vegetables, these recipes promise a satisfying and memorable dining experience.
AL'S RUB
Provided by Food Network
Time 15m
Number Of Ingredients 8
Steps:
- Mix all ingredients together and store in airtight container.
- Remember... low and slow.
AL ROKER'S SPICY BEEF CHILI RECIPE - (3.5/5)
Provided by รก-47585
Number Of Ingredients 15
Steps:
- 1. Heat oil in heavy bottomed pot. Season the beef with salt and pepper (or Tony's). Add half the meat to the oil and cook until brown, about 5 minutes. Using a slotted spoon, transfer meat to a plate. Repeat with the remaining meat. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the beef 2. Add the chopped onion to the hot oil 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 beef, 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. 3. Stir in the beans and simmer uncovered until thickened, about 15 minutes. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.
AL ROKER'S SPICY BEEF CHILI
"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.
Provided by MamaBear23
Categories Pork
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Tips:
- Prep Your Ingredients: Chop and measure all your ingredients before you start cooking. This will make the cooking process go much smoother and faster.
- Brown Your Meat: Browning the meat adds a lot of flavor to the chili. Make sure to brown it in batches so that it doesn't steam and release its juices.
- Use Good Quality Spices: Freshly ground spices will give your chili the best flavor. If you can, buy whole spices and grind them yourself just before using.
- Don't Skimp on the Veggies: Veggies add flavor, texture, and nutrients to the chili. Use a variety of veggies, such as onions, peppers, carrots, and celery.
- Simmer, Don't Boil: Simmering the chili allows the flavors to develop and deepen. Don't let it boil, as this can make the chili tough and overcooked.
- Taste and Adjust Seasonings: Taste the chili as it simmers and adjust the seasonings as needed. You may need to add more salt, pepper, or chili powder.
- Serve with Toppings: Chili is delicious on its own, but it's even better with toppings. Some popular toppings include sour cream, shredded cheese, chopped onions, and avocado.
Conclusion:
Al Roker's Chili is a hearty, flavorful, and easy-to-make dish that is perfect for a cold winter day. With its combination of ground beef, vegetables, and spices, this chili is sure to please everyone at your table. So next time you're looking for a delicious and satisfying meal, give Al Roker's Chili a try. You won't be disappointed!
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