Al Roker's Spectacular Chili

Al Roker’s Spectacular Chili


2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 (32 ounce) can crushed tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can Northern beans
1 (16 ounce) can dark red kidney beans

Chopped scallions
Sour cream
Shredded Cheddar cheese

Brown the beef and sausages in a large Dutch oven. Remove the meat
and reserve. Drain off the fat, reserving about two tablespoons.

Saute the onions and garlic until translucent, about 7 to 7 minutes.

Add the cumin, paprika and chili powder. Add the tomatoes and the
beef into the Dutch oven. Stir the whole pot, and simmer on the stove
for about 1 1/2 hours.

Add the three cans of beans, and simmer for another 30 minutes.

Serve with dishes of chopped scallions, sour cream and shredded
Cheddar cheese. Cornbread is great with this also!

B-man :wink:

:stuck_out_tongue: Yippee, its finally cooling down some here. Autumn is definitely chili weather and we are so ready for it. Can’t wait to try this one. May have to spice it up just a little for my family’s tastebuds but this looks great. Will let you know how it turns out.

Looks good. If it is half as good as his barbecue, its a winner! Can’t wait to get all the stuff to make this one. It is kinda cold here in WV just right for a big ole pot of chili with some cornbread (jalapeno, of course).