Al Roker S Spicy Beef Chili Recipe

Ingredients for Al Roker S Spicy Beef Chili

• Vegetable Oil
• Chuck Steaks
• Kosher Salt
• Fresh Ground Pepper
• Hot Italian Sausage
• White Onion
• Garlic Cloves
• 2 tablespoons chili powder
• Sweet Paprika
• Ground Cumin
• Diced Tomatoes
• 4 cups water
• Pinto Beans
• Cannellini Beans
• 45 oz (approximately 3 15-ounce cans) kidney beans

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.