Alton Brown Chili

Introduction

There’s nothing quite like a warm, hearty bowl of chili on a chilly evening. You know, the kind that sticks to your ribs and makes you feel like you’ve just wrapped yourself in a cozy blanket. Alton Brown’s chili does exactly that—and more! It’s a perfect balance of smoky, spicy, and savory flavors, with just the right amount of heat. It’s the kind of dish you make once and end up making again and again.

I first made Alton Brown’s chili on a lazy Sunday when I was craving something satisfying but didn’t want to spend hours in the kitchen. The beauty of this recipe is that it’s quick, uses simple ingredients, and still manages to deliver the deep flavors of a chili that’s been simmering all day. Trust me, once you make it, it’s going to become a staple in your recipe rotation!

Why You’ll Love This Recipe

• Easy to Make: The prep is simple, and the cooking time is manageable, making it perfect for both weeknights and weekends.
• Hearty & Flavorful: With ground beef, onions, peppers, and a secret blend of spices, this chili is bursting with flavors that’ll leave everyone at the table asking for seconds.
• Customizable: Alton’s recipe is a great base, and you can tweak it to suit your taste buds. Want it spicier? Add more chili powder or a dash of hot sauce. Prefer a milder version? Skip the heat and enjoy the rich, smoky flavor.

And the best part? This chili only gets better the next day. Whether you’re feeding a crowd at a weekend gathering or serving up a cozy dinner for yourself, this chili is a winner.

Preparation Time and Servings

• Total Time: 1 hour 15 minutes (including prep and cooking)
• Servings: 6-8 hearty servings
• Calories per Serving: 350-400 (depending on serving size and toppings)

Ingredients

The ingredients for this chili are simple, and most of them are probably already in your pantry. Here’s what you’ll need to bring this bowl of comfort to life:

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 bell pepper, chopped (red or green)
• 2 cloves garlic, minced
• 1 pound ground beef (or turkey, if you prefer)
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes
• 1 (6-ounce) can tomato paste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1-2 teaspoons hot sauce (optional, if you like a spicy kick)

Optional Toppings:

• Sour cream
• Grated cheddar cheese
• Fresh cilantro, chopped
• Crushed tortilla chips or cornbread for serving

Each ingredient serves a specific purpose in bringing out the bold flavors of the chili. The crushed tomatoes create a rich base, the chili powder and cumin bring the warmth, and the beans add the perfect texture.

Step-by-Step Instructions

1. Heat the Oil

Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Once it’s nice and hot, add the chopped onions and bell pepper. Cook them until they’re soft and just beginning to caramelize, about 5-7 minutes.

Pro Tip: If you like your chili a little sweeter, feel free to cook the onions for an extra couple of minutes until they become golden brown and caramelized. The sweetness will balance the heat and make the chili even more flavorful!

2. Add the Garlic

Add the minced garlic to the pot and stir it around for about 30 seconds. You want the garlic to be fragrant but not browned, as it can turn bitter. Trust me, this step adds that rich aroma that will make your kitchen smell amazing.

3. Brown the Meat

Now, it’s time to add the ground beef (or turkey if you prefer a leaner option). Use a wooden spoon to break up the meat as it cooks, making sure it’s fully browned and crumbly. This will take about 5-8 minutes. Drain any excess fat if needed (unless you’re using lean turkey, in which case you might not have to).

Pro Tip: If you prefer your chili with a little extra depth of flavor, add 1-2 tablespoons of beef bouillon or beef broth after browning the meat. It adds a richness that will elevate the entire dish.

4. Add the Tomatoes and Beans

Once the meat is browned, stir in the crushed tomatoes, diced tomatoes, and tomato paste. The tomato paste will help thicken the chili and intensify the tomato flavor. Next, toss in the drained kidney and black beans.

Don’t worry about the beans being too soft—they will cook down and absorb all the wonderful flavors from the spices, creating a silky texture.

5. Season the Chili

Now comes the fun part—seasoning! Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together and let the spices bloom in the hot mixture. If you like a bit of heat, now’s the time to add your hot sauce, but if you prefer something milder, you can skip it.

Pro Tip: Don’t be afraid to taste and adjust the seasonings. Every batch of chili is a little different, so feel free to add more chili powder or a pinch of cayenne pepper if you want to kick up the heat!

6. Let It Simmer

Once everything is mixed together, bring the chili to a gentle simmer. Reduce the heat to low and let it cook, uncovered, for about 45 minutes to an hour. Stir occasionally, and let all those beautiful flavors meld together. You’ll notice the chili thickening up as it cooks.

Pro Tip: The longer you simmer, the more the flavors develop. If you’ve got time, let it simmer for an hour or even longer. You can also make it a day ahead to let the flavors really marinate. It only gets better with time!

7. Taste and Adjust

Before serving, taste the chili once more. Add extra salt or chili powder if needed. If it’s too thick, add a splash of water or broth to reach your desired consistency.

How to Serve Alton Brown’s Chili

Now that your chili is perfectly simmered and full of flavor, it’s time to serve it up! Here are a few ideas:

• Serve with cornbread: You can’t go wrong with a warm, buttery piece of cornbread alongside your chili. It’s the perfect contrast to the spiciness and warmth of the chili.
• Top with cheese: Grate some cheddar cheese on top for that melty, gooey goodness.
• Add sour cream: A dollop of sour cream will cool things down and add a rich, tangy flavor.
• Fresh cilantro: A sprinkle of chopped cilantro adds freshness and brightness to balance out the richness.

Additional Tips

Here are some extra tips to make your chili-making experience even better:

1. Use a Heavy Pot: For even heat distribution, use a Dutch oven or a heavy-bottomed pot. This ensures that your chili cooks evenly without burning.
2. Add Extra Heat: If you want a spicier version, consider adding jalapeños or a dash of cayenne pepper to the chili powder mix.
3. Serve it with Tortilla Chips: Crushed tortilla chips add a nice crunch that pairs perfectly with the smooth texture of the chili.
4. Make it Ahead: Chili is one of those dishes that tastes even better the next day, so feel free to make it a day ahead. The flavors will continue to deepen and develop.
5. Freezing: Leftover chili can be stored in the fridge for up to 3 days or frozen for up to 3 months. It’s a perfect meal to batch cook!

Recipe Variations

Alton’s chili recipe is highly adaptable. Here are a few variations to try:

• Vegetarian: Swap the ground beef for lentils or mushrooms for a hearty vegetarian option.
• Spicy: Add diced chipotle peppers or a bit of sriracha to give your chili a smoky, spicy kick.
• Kid-Friendly: Omit the hot sauce and reduce the chili powder for a more kid-friendly version that still packs plenty of flavor.

Freezing and Storage

If you have leftovers (lucky you!), chili freezes beautifully. Let the chili cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep for up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop until piping hot.

Storage Tip: If you’re storing chili in the fridge, it will last for up to 3 days in an airtight container.

Special Equipment

You don’t need much to make Alton Brown’s chili, but a couple of tools will make your life easier:

• Dutch Oven or Heavy Pot: A good Dutch oven provides even heat distribution for perfect chili every time.
• Wooden Spoon: For stirring and breaking up the ground beef while it cooks.
• Ladle: A ladle is perfect for serving up heaping bowls of chili!

FAQ Section

Q: Can I use store-bought chili powder?
Yes, absolutely! If you don’t have a chili powder blend, feel free to use your favorite brand. Just make sure to adjust the seasoning to your liking!

Q: How can I make this chili ahead?
You can prep the chili a day ahead and let it sit in the fridge overnight. The flavors will develop even more, making it even tastier the next day.

Q: Can I make this chili with ground turkey?
Yes! Ground turkey is a great substitute for ground beef. It’s a lighter option but still packs plenty of flavor.

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Conclusion

Alton Brown’s chili is one of those recipes you’ll make over and over again. It’s comforting, flavorful, and always hits the spot. I can’t wait to hear how yours turns out—be sure to snap a photo and tag me on Instagram! Whether you’re serving it on a weeknight or bringing it to a party, this chili is sure to impress.

Let me know what tweaks you made, and don’t forget to leave a comment below if you loved it as much as I did!