Al Roker’s Chili

Al Roker was a co-host of the Today Show on morning television. He also hosted a show on Food Network TV for awhile.  His chili recipe is a real winner, using chunks of beef and Italian sausage. The optional cooked rice is my addition. I like rice in the bottom of my chili bowl. It just seems to soften the spicy bite of the chili.


2  lbs  chuck steak, cubed 
1  lb  hot Italian sausage, (casings removed)
2  large  onions, diced
12  cloves  garlic, diced
1  Tbs  cumin powder
1  Tbs  paprika
1  Tbs  chili powder
2  cans  (15 oz)  pinto beans, drained
1  can  (15 oz)   northern beans, drained
1  can  (15 oz)   dark red kidney beans, drained
1  can  (32 oz) diced tomatoes
Cooked white rice, optional
Chopped green onions, optional
Sour cream, optional
Shredded cheddar cheese, optional

Brown beef and sausage in a large pan.  Remove the meat and reserve. Drain off the fat, reserving about 2 Tbsp. fat. Sauté the onions and garlic until translucent, about 7-8 minutes. Add cumin, paprika, and chili powder. Add tomatoes and reserved meats. 

Simmer about 90 minutes. At this point, stir in the three cans of beans and simmer for another 30 minutes.

Put a scoop of cooked rice (if using) into each serving bowl. Top with chili and choices of optional toppings.

Whip up some cornbread, and you’re good to go. You can also serve this (without the rice) in a small bread bowl, for a nice change of pace.