We’ve always been huge fans of Al Roker’s chili recipe a timeless favorite from the iconic Today Show host. This hearty dish captures the warmth and bold flavors that make it a go-to comfort food for chilly evenings or lively gatherings.
As passionate home cooks we’re thrilled to guide you through this easy-to-make version. It’s packed with simple ingredients that deliver that authentic Al Roker twist ensuring every bowl is full of flavor and fun.
Ingredients
As passionate home cooks, we’re thrilled to share the key components of Al Roker’s Chili Recipe, a blend of simple yet vibrant ingredients that deliver its signature warmth and bold flavors. These elements, used in sequence for easy preparation, create a hearty dish with aromatic spices and rich textures that evoke comfort on every bite.
Below, we list the ingredients in the order they are typically used, with precise measurements and prep notes to ensure your chili turns out perfectly flavorful and authentic.
- 1 pound ground beef: Choose lean for less fat; brown it first to lock in savory juices.
- 1 large onion, chopped: A medium yellow variety for its sweet, pungent base that builds the foundation of the chili’s aroma.
- 3 cloves garlic, minced: Fresh garlic adds a pungent, earthy kick; mince finely for even distribution.
- 1 green bell pepper, diced: Provides a crisp, slightly sweet crunch that enhances the vegetable medley.
- 1 can (14.5 ounces) diced tomatoes: Use fire-roasted for a smoky depth that amplifies the chili’s bold tomato essence.
- 1 can (15 ounces) kidney beans, drained and rinsed: These hearty beans offer a creamy texture and nutty flavor; drain well to avoid excess liquid.
- 1 can (15 ounces) black beans, drained and rinsed: Adds earthy notes and protein; rinse thoroughly for a cleaner taste.
- 2 tablespoons chili powder: Our go-to spice for that fiery, robust heat—adjust to taste for personalized spice levels.
- 1 teaspoon ground cumin: Imparts a warm, nutty undertone that complements the chili’s overall depth.
- 1 teaspoon smoked paprika: For a subtle smokiness that evokes grilled flavors and enhances the dish’s vivid color.
- 1 teaspoon salt: Kosher preferred for its pure enhancement of flavors without overwhelming the mix.
- ½ teaspoon black pepper: Freshly ground for a sharp, peppery bite that balances the richness.
- 2 cups beef broth: Low-sodium option to control saltiness while adding a savory liquid base for simmering.
- 1 tablespoon olive oil: Use extra-virgin for sautéing the initial ingredients, ensuring a fragrant start.
This selection of ingredients highlights the straightforward appeal of Al Roker’s Chili Recipe, allowing us to craft a dish that’s not only easy to prepare but also packed with layers of taste and texture.
Instructions
Now that we have gathered our vibrant ingredients for Al Roker’s chili recipe, we’re excited to guide you through the process step by step. This ensures a bold, flavorful dish that captures the warmth and heartiness Al Roker’s signature style offers.
Prep Work
Before we start cooking, let’s prepare our ingredients to make the process smooth and efficient. Begin by chopping the vegetables and measuring spices for optimal flavor integration.
- Chop the onions and bell peppers: Dice 2 medium onions and 2 bell peppers into ½-inch pieces to release their fresh, crisp aroma that forms the base of our chili.
- Mince the garlic: Finely chop 4 garlic cloves to enhance the pungent, savory notes that elevate Al Roker’s chili.
- Drain and rinse the beans: Open two 15-ounce cans each of kidney beans and black beans, then rinse them under cold water in a colander to remove excess sodium and achieve a cleaner taste.
- Measure the spices: In a small bowl, combine 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper for a perfectly balanced, spicy kick.
Cooking
With our prep complete, let’s move to the stovetop where the magic happens. We’ll cook in phases to build layers of flavor, resulting in a rich, aromatic chili that’s perfect for any gathering.
- Brown the ground beef: In a large pot over medium-high heat, add 2 pounds of ground beef and cook for 5-7 minutes, stirring frequently until it’s browned and releases its juicy, savory fats. This step locks in the meaty essence that makes Al Roker’s chili so satisfying.
- Sauté the vegetables: Add the chopped onions, bell peppers, and minced garlic to the pot with the beef. Cook for another 5 minutes, stirring occasionally, until the vegetables soften and fill the kitchen with a sweet, fragrant aroma that promises depth in every bite.
- Incorporate tomatoes and spices: Stir in one 28-ounce can of diced tomatoes (with juices), the drained beans, and the measured spice mixture. Bring everything to a simmer, which should take about 2-3 minutes, allowing the spices to bloom and infuse the pot with warm, bold flavors.
- Simmer the chili: Reduce the heat to low and let the mixture simmer uncovered for 30-45 minutes. Stir occasionally to prevent sticking, and watch as the sauce thickens to a hearty consistency, developing a rich, smoky taste that’s the hallmark of Al Roker’s recipe.
- Final taste adjustment: After simmering, sample the chili and adjust seasoning if needed—add salt or extra chili powder for more heat. This ensures a perfectly balanced dish with layers of warmth that will delight your senses.
Make-Ahead and Storage
As we perfect Al Roker’s chili recipe, making it ahead not only saves time but also allows the bold flavors to meld and intensify, creating a richer, more comforting dish that tastes even better the next day. We recommend preparing this hearty chili up to 24 hours in advance to let the spices like chili powder and cumin deepen their aromatic embrace.
Steps for Making Ahead
To maximize flavor without compromising quality, follow these straightforward steps:
- Prepare the Base Early: After cooking the chili as outlined in our previous steps, let it cool completely at room temperature for about 30 minutes. This prevents condensation that could dilute the vibrant flavors.
- Store Immediately: Transfer the cooled chili into an airtight container. For optimal results, divide it into portions to make reheating easier and reduce waste.
- Refrigerate Overnight: Place the container in the refrigerator and let the chili rest for up to 24 hours. You’ll notice the smoked paprika and other spices infusing every bite with enhanced warmth and depth.
Storage Guidelines
Proper storage is key to preserving the signature warmth and bold flavors of Al Roker’s chili. Here’s how we handle it for the best results:
- Refrigeration: Store leftovers in the fridge for short-term enjoyment. Always use an airtight container to maintain freshness and prevent odors from affecting the dish.
- Freezing for Longer-Term: If you have more than you can eat, freezing is ideal. Let the chili cool fully before freezing to avoid texture changes.
Below is a quick reference table for storage durations and tips, ensuring your chili stays delicious and safe:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | 3-4 days | Keep at or below 40°F (4°C); reheat thoroughly to 165°F (74°C) for food safety. |
| Freezing | Up to 3 months | Use freezer-safe bags or containers; label with the date to track freshness. |
Reheating Instructions
When you’re ready to enjoy, reheat gently to preserve the chili’s hearty texture and flavors. On the stovetop, warm over medium heat with a splash of water or broth to loosen it up, stirring occasionally until it reaches a simmer. In the microwave, heat in 1-minute intervals, stirring in between, for even results. Always taste and adjust seasoning, as the flavors may have matured during storage, making Al Roker’s chili even more irresistible.
Conclusion
We’re thrilled you’ve explored Al Roker’s chili recipe with us
It’s a timeless favorite that brings warmth to any gathering
You’ll find it’s easy to make and endlessly adaptable
Give it a try and make it your own for cozy nights ahead
Frequently Asked Questions
What is Al Roker’s chili recipe?
Al Roker’s chili recipe is a comforting, flavorful dish perfect for chilly nights or gatherings. It features a blend of ground beef, beans, vegetables, and spices like chili powder and cumin, creating a hearty meal with bold flavors. This easy-to-make version uses simple ingredients for an authentic twist, ideal for home cooks.
What are the key ingredients in Al Roker’s chili?
The main ingredients include ground beef, onions, garlic, bell peppers, diced tomatoes, kidney beans, black beans, and spices such as chili powder, cumin, and smoked paprika. Precise measurements and prep notes ensure a balanced, flavorful result, making it simple to recreate at home.
How do you make Al Roker’s chili?
Start by prepping vegetables, mincing garlic, and rinsing beans. Brown the ground beef, sauté the veggies, add tomatoes and spices, then simmer to blend flavors. Taste and adjust seasoning for perfection. The process takes about 30-45 minutes of active cooking, resulting in a warm, aromatic dish.
Can you make Al Roker’s chili ahead of time?
Yes, prepare Al Roker’s chili up to 24 hours in advance to enhance flavors. Cool it completely, store in airtight containers, and refrigerate. This allows the ingredients to meld, making it taste even better when reheated, ideal for busy schedules or events.
How should you store Al Roker’s chili?
Refrigerate leftovers in airtight containers for up to 3-4 days to maintain freshness. For longer storage, freeze in portions for up to 3 months. Always cool the chili before storing, and label containers with dates for easy tracking.
What are some tips for reheating Al Roker’s chili?
Reheat on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts. Add a splash of water or broth if it thickens. Taste and adjust seasoning before serving to preserve the hearty texture and bold flavors for the best experience.