Al Roker's Chili
Photo: Getty Images
As the author of several successful cookbooks, Al Roker has perfected a few signature dishes.
"Most of the things I do are pretty simple,” he tells PARADE. “To me, there aren't many things more satisfying than a roasted chicken, roasted potatoes, and grilled asparagus."
America's favorite weatherman shared one of his favorite chili recipes with PARADE. Read the interview here.
"Most of the things I do are pretty simple,” he tells PARADE. “To me, there aren't many things more satisfying than a roasted chicken, roasted potatoes, and grilled asparagus."
America's favorite weatherman shared one of his favorite chili recipes with PARADE. Read the interview here.
ingredients:
2 lb chuck steak, cubed in bite-size pieces
1 lb hot Italian sausage, removed from casings
2 large onions, diced
12 garlic cloves, diced
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp pure chili powder
1 (32-oz) can crushed tomatoes
1 (16-oz) can of pinto beans
1 (16-oz) can of Northern beans
1 (16-oz) can of dark red kidney beans
Scallions, chopped
Sour cream
Shredded cheddar cheese
1 lb hot Italian sausage, removed from casings
2 large onions, diced
12 garlic cloves, diced
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp pure chili powder
1 (32-oz) can crushed tomatoes
1 (16-oz) can of pinto beans
1 (16-oz) can of Northern beans
1 (16-oz) can of dark red kidney beans
Scallions, chopped
Sour cream
Shredded cheddar cheese
directions:
1. Brown the beef and sausage in a large Dutch oven. Remove the meat and set aside. Drain off the fat from the Dutch oven, reserving about 2 Tbsp. Sauté onions and garlic in the Dutch oven until translucent, about 7-8 min.
2. Add the cumin, paprika, and chili powder. Then add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about an hour and a half. At that point, add the three cans of beans; simmer for another 30 minutes.
3. Serve with dishes of chopped scallions, sour cream and shredded cheddar cheese. Optional: A warm piece of corn bread.
KITCHEN COUNTER:
Serves 6.
