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Al Roker's Spicy Beef Chili




Source of Recipe


today show


Recipe Introduction


Makes 6 to 8 servings

Cook time:
Active: 45 minutes; total: 2 hours

Al Roker, co-host of NBC's TODAY and star of Food Network's "Roker On the Road," says this recipe is one of his most requested. Spicy, meaty and with just the right amount of beans, it's a terrific chili


List of Ingredients




INGREDIENTS

• 2 tablespoons vegetable oil
• 2 pounds chuck steak, cut into 1/2-inch dice
• Kosher salt and freshly ground pepper
• 1 pound hot Italian sausages, casings removed and meat broken into 1-inch pieces
• 1 large white onion, chopped
• 6 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• One 28-ounce can diced tomatoes
• 1 cup water
• One 15-ounce can pinto beans, drained
• One 15-ounce can cannellini beans, drained One 15-ounce can kidney beans, drained Shredded cheddar cheese, chopped scallions, sour cream and chopped cilantro, for serving

Recipe



DIRECTIONS

1. 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.

2. 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, pap-rika, 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 sim-mer over moderately low heat for 1 hour.

3. Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.