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How To Make Alton Brown Chili Recipe
Making this Alton Brown chili recipe is simple and straightforward. Wholesome ingredients and aromatic herbs are added in stages to create layers of awesome flavor. Simply brown the beef, deglaze the pot and incorporate the other ingredients for a warm spicy chili that’s hard to resist.
Following this Alton Brown chili recipe is a breeze and I’ve got a couple of tips to help the excursion along.
For instance, don’t overcrowd the pot when browning the beef. Overcrowding creates steam pockets that encourage burning and uneven cooking. It’s best to lock in that moist flavor by browning in batches.
Also, don’t forget to scrape up the brown bits off the bottom of the pot after adding the ale. This is fond and it is sheer concentrated flavor. Plus, the burning light may come on if you don’t.
Serving up this Alton Brown chili recipe only takes a few wholesome ingredients. It’s not one of those chili recipes that requires a fridge full of veggies. Here’s whatcha’ gotta’ have!
Beef – Stew meat is perfect for this recipe. It’s got plenty of cartilage that breaks down for fall-apart succulent beef.
Ale – I use a medium ale for plenty of full-bodied flavors. You’ll only need a single 12-ounce bottle.
Salsa – Use your favorite great tasting salsa for the best results here. Fresh or jarred is fine but be sure you like the flavor.
Chips – Adding crushed tortilla chips helps give your chili that yummy salty flavor and also works to thicken it.
Peppers – You’ll want 2 chipotle peppers canned in adobo sauce. They’ll be zesty, robust and ready for chopping!
Adobo – Adding a little adobo sauce is like incorporating sheer concentrated flavor into your chili base. Don’t skip it.
Spices – Salt, chili powder and cumin enhance the intense flavors of this Alton Brown chili recipe.
Keeping your Alton Brown chili fresh and yummy is as easy as storing it in an airtight container in the fridge. The recipe makes 4 servings, so you’re not likely to have a ton left.
Gallon-sized Ziplocs work great for saving space but sometimes I like to put mine in mason jars. They’re airtight, convenient and ready to go.
Absolutely! You can make a double batch and freeze some Alton Brown chili after it cools. The flavor continues to develop, and you’ve got an awesome meal ready to go. Depending on your schedule, it may be easier to freeze your chili in single-serve portions.
Your entire Alton Brown chili experience is ready in under an hour. It’s such a simple recipe, there isn’t a ton of prep involved. Many of the ingredients are convenience items added at just the right time. It will keep for a couple of days as the flavor intensifies so you can always throw it together and toss it in the fridge.
Can I Make This Recipe Cheesier?
Are you kidding? What goes better with Alton Brown chili than cheese? You can make chile con queso to scratch that itch or create other tasty dishes like chili cheese fries. I like to make a chili cheese dog bake with my chili. Mmmm, mmm good!
FAQ
What does apple cider vinegar do to chili?
- ▢ 3 pounds beef stew meat, cut into 1-inch cubes.
- 2 tablespoons vegetable oil.
- 1 3/4 teaspoons salt.
- 1 (12 ounce)bottle medium ale.
- 16 ounces salsa.
- 30 tortilla chips, crushed.
- 2 chipotle peppers canned in adobo sauce, chopped chopped.
- 1 tablespoon adobo sauce.
What makes Texas chili different?
All it takes is a splash of vinegar, which I bet you already have in the pantry. Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing.
