Alton Brown chili is no ordinary beef chili recipe. It’s one of those awesome chili recipes beloved by carnivores and heat seekers alike. When you want a hearty no bean chili that’s ready in a fraction of the time it takes to make crockpot chili, you need an instant pot of Alton Brown chili.
It’s got plenty of tender succulent beef and an intense flavor profile that brings out your happy face. All those fragrant herbs are infused deep into the melt-in-your-mouth tender beef for a deeply satisfying chili experience.
Wait ‘till you taste this!!
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What I Love About Alton Brown Chili Recipe
I’ve always been a sucker for spicy, so I love the zesty character of this Alton Brown chili recipe. It’s got a yummy herbaceous flavor that commands attention while the warm heat seeps in.
The best part is that it’s all transported by fall-apart tender beef that just makes your mouth happy. Here are some other great reasons to love it!
- Comes together quickly with virtually no prep
- Simple full-flavored recipe with plenty of fragrant herbs
- Chunks of succulent melt-in-your-mouth tender beef
- No bean recipe full of warm smoky flavor
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.
Recipe Notes
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.
Ingredient Notes
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.
Storing Tips
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.
Can You Freeze This?
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.
Make-Ahead Tips
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.
How Long Can You Keep This In The Fridge?
One of the best things about this Alton Brown chili recipe is the way the flavor continues to develop giving it an insanely delicious quality. Since it’s a home-cooked dish with fresh beef, it’ll stay awesome and worthy of serving for up to 4 days in the fridge.
Recipe Variations
Alton Brown chili is such a hearty satisfying recipe, you probably don’t want to change it too much. The great thing is that its so simple it can be really flexible too. Here are a few simple suggestions.
Can I Add Pasta To This Recipe?
This recipe is like a skyline chili recipe with lots of meaty flavor and no beans. That gives you plenty of tasty options. Putting the pasta directly in the pot will give you something of a chili mac but you can go in another direction and make chili spaghetti instead.
Can I Add Fritos?
Oh yeah, baby! Frito chili pie is kind of an incredible experience, especially when you start with Alton Brown chili. It just doesn’t get much better than that. It’ll redefine what movie munchies are all about.
Can I Make This With A Texan Twist?
Alton Brown chili isn’t exactly a Texas chili recipe, but you can add kidney beans and onions to create more of a Texas Road House Chili with a kick. Fill a deep bowl for a hearty meal or use it to spice up another recipe.
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!
What Other Beef Chili Recipes Can I Make?
When it comes to chili, there are so many different recipes you can make but I think this recipe is my favorite. It’s simple, wholesome and meaty with an intensely delicious flavor. When you’re ready for a little something different you can go with a Mexican chili or have a chili burger.
Alton Brown Chili
Ingredients
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
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
Toppings (optional):
- cheddar or Monterey jack cheese, shredded
- tortilla chips
- avocado, cut into cubes
- cilantro, chopped
Instructions
- Dry beef cubes with paper towels.
- In a large mixing bowl, toss the beef cubes with the vegetable oil and salt; set aside.
- Turn 6.5-quart Instant pot onto saute function. When the display reads "hot", add the beef in 3 batches and brown on all sides. Remove browned beef to a bowl and continue with remaining beef.
- Stir the beer into Instant pot and scrape up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
- Add the browned beef back to the instant pot along with salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
- Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on low for 25 minutes. Then turn the steam knob to venting to release the remaining pressure.
- After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.
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More No Bean Chili Recipes
I absolutely love chilis without beans recipes and they are so easy to throw together. You can use them to make so many delicious things, but Alton Brown chili has got to be one of the best!
Here are some other great chilis without beans you can try. See which are your favorites.
- Sweet and Spicy Cashews – Addictingly delicious with a sweet kick!
- Steak Chili – Tender chunks of steak infused with a hearty smoky flavor.
- Sweet Chili Sauce – I think the name says it all!
- Brisket Chili – An awesome bowl full of melt-in-your-mouth tender succulence.
- Pork Chili Verde – A deep rich flavor worthy of celebrating.
Conclusion
Making Alton Brown chili is a simple way to warm up a weary soul and spice up dinner. This hearty meaty recipe has layers of intense flavor with a robust kick that wakes up the senses. Plenty of spices give this chili some off the chain taste and lots of substance.
Fill a bowl or add it to other recipes for some down-home comfort food that will do the happy dance in your mouth. Believe me, they’re gonna’ want seconds!
My instant pot burns when I try to make this (or more specifically, the food network version). Probably the chips making it to thick. Don’t stir it, consider adding crushed chips at the end.
I cut up a chuck roast along with some stew meat.
Wow! So good!
Used a store bought salsa with a bit of habanero in it. Not overly powering hot but had a pleasant sting to it.
This is now my favorite!
How can I alter this to make in a crock pot, I don’t have an instapot.
Hi Amanda! You only have to adjust the cooking time for the crockpot version: 3 hours for high, 5 hours for low. Hope this helps! 😀
I always cook it in a slow cooker and I personally leave it on low for 18, up to 24 hours, stirring about every 8 hours, or until I think about it again. I usually cook 50/50 Beef and pork. Pretty much all of the beef falls and the pork stays solid, so its less chunky, but I like it that way.
I use all of your recipes, love them! But this one sounds right up our alley more than any others. Big question…. Can I do this as easy without the instant pot? What’s a suggestion on how to?
Hi Emily! So glad you’re enjoying our recipes!! Yes, you can make this on the stovetop. Skip the step of tossing the beef with the oil and instead, brown meat in a large pot in the 2 Tablespoon of oil. Deglaze the pan with the beer. Add all the rest of the chili ingredients into the pot, bring to a boil, then reduce heat and simmer until beef is fork-tender, 2-3 hours. Adjust salt and pepper as needed. Ladle into individual bowls and top with desired toppings.Enjoy <3