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Al Roker's Spicy Beef Chili Recipe

Spice up your weeknights with this fiery Al Roker-inspired chili! Packed with tender chuck roast, savory Italian sausage, and hearty kidney beans, this recipe delivers a delicious kick that's surprisingly addictive. Inspired by a morning show segment, this chili is perfect for chili lovers who want a more intense flavor profile than your average mild chili. Get ready for a flavor explosion that's perfect for game day, a cozy night in, or impressing your friends. Don't worry, even if you're not a spice fiend, you can easily adjust the heat! This recipe is so good, you might find yourself eating multiple bowls – just like I did!

Prep Time 30 mins
Cook Time 165 mins
Calories 1002.5 kcal
Protein 114g
Rating 3.5 (4 Reviews)
Al Roker's Spicy Beef Chili 101

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Al Roker's Spicy Beef Chili

  • 2 tablespoons olive oil
  • 2 lbs chuck roast, cut into 1-inch cubes
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 lb hot Italian sausage, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 2 (28 ounce) cans crushed tomatoes
  • 4 cups water
  • not specified in recipe
  • not specified in recipe
  • 45 ounces kidney beans (approx. 3 15-ounce cans), drained & rinsed
  • 1 teaspoon cayenne pepper (optional)
  • shredded cheddar cheese (for garnish, as desired)
  • chopped scallions (for garnish, as desired)
  • sour cream (for garnish, as desired)
  • fresh cilantro (for garnish, as desired)

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How to Make Al Roker's Spicy Beef Chili

  1. Heat 2 tablespoons of olive oil in a large enameled cast-iron casserole or soup pot over medium-high heat.
  2. Season 2 lbs chuck roast, cut into 1-inch cubes, with 1 teaspoon salt and 1/2 teaspoon black pepper.
  3. Add half of the seasoned chuck to the pot and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
  4. Repeat with the remaining chuck.
  5. Add 1 lb Italian sausage, casings removed, to the pot and cook, breaking it up with a spoon, until browned, about 4 minutes.
  6. Return the browned chuck roast to the pot.
  7. Add 1 large onion, chopped, and cook until softened, about 4 minutes.
  8. Add 4 cloves garlic, minced, and cook for 2 minutes.
  9. Stir in 2 tablespoons chili powder, 1 tablespoon paprika, 1 teaspoon cumin, and 1 teaspoon cayenne pepper (optional, for extra heat). Cook, stirring until fragrant, about 1 minute.
  10. Add 2 (28 ounce) cans crushed tomatoes, their juices, and 4 cups water.
  11. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour.
  12. Stir in 45 oz (approximately 3 15-ounce cans) kidney beans, and simmer uncovered for at least 30-45 minutes, or until thickened. (Note: Thickening time may vary.)
  13. Season with salt to taste.
  14. Serve hot, garnished with shredded cheddar cheese, chopped scallions, sour cream, and fresh cilantro as desired.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

32g

Fat

106g

Carbs

20g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes Bean & Lentil Recipes The Americas American Fall Recipes Game Day Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beans Beef Pork Easy Chili Dietary Meat Pork Sausage 4 Hours Or Less