Alton Brown Chili

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Alton Brown chili is a hearty, no-bean chili with intense layers of robust flavor and plenty of fall-apart tender beef to satisfy that inner carnivore. This is a chunky chili — big bites of meltingly tender beef in a rich, smoky sauce that feels like a cross between classic chili and the best beef stew you’ve ever had.

If you love cozy chili nights as much as we do, add my Texas Chili, Boilermaker Chili, White Chicken Chili, and Chili Cornbread Casserole to your must-try list next — they make such a fun little chili “tour” of flavors.

Let’s grab our bowls, fire up the Instant Pot, and make a pot of this meaty, no-bean goodness together. ❤️

✨ Before You Start

✨ Pat the beef really dry.
Blotting the stew meat with paper towels helps it brown instead of steam, which means better flavor and color in every bite.

✨ Brown in batches (don’t rush this!).
Crowding the pot makes the beef steam and stick. Browning in 2–3 batches gives you gorgeous crusty edges and all that flavorful fond on the bottom.

✨ Use a flavorful ale.
A medium ale (not too light or too dark) adds malty, savory depth to the chili. Avoid anything super bitter, like an intense IPA.

✨ Scrape up every brown bit.
When you pour in the beer, use a wooden spoon to scrape the bottom of the pot. This releases all that caramelized beef flavor and also helps prevent the dreaded burn warning.

✨ Check your chipotle heat level.
Two canned chipotle peppers plus adobo sauce give this chili a nice smoky kick. If you’re spice-sensitive, start with 1 pepper and add more to taste after cooking.

Alton Brown Chili Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Beef stew meat – Cut into 1-inch cubes so you get hearty, chunky bites that turn meltingly tender under pressure.

• Vegetable oil – Helps the beef brown evenly and keeps it from sticking to the bottom of the Instant Pot.

• Salt – Seasons the beef before browning so the flavor goes all the way through each piece.

• Medium ale – Builds a deep, savory base for the chili and helps deglaze the pot.

• Salsa – Acts as built-in tomatoes, onions, and peppers. Use a salsa you love the flavor of, since it’s a big part of the sauce.

• Tortilla chips (crushed) – The secret thickener! They soften and melt into the chili, adding body and a subtle corn flavor.

• Chipotle peppers in adobo + adobo sauce – Bring smoky heat and incredible depth. Use more or less to taste.

• Tomato paste – Concentrated tomato flavor that helps the sauce taste rich and “long-cooked.”

• Chili powder & ground cumin – Classic chili spices that round everything out.

Toppings (optional):

• Shredded cheddar or Monterey Jack
• Extra tortilla chips
• Cubed avocado
• Chopped cilantro

How to Make Alton Brown Chili (Instant Pot)

Here’s a quick look at how to assemble this easy Alton Brown Chili (full instructions in the recipe card below).

Brown the beef.
Pat the beef cubes dry with paper towels. Toss them with vegetable oil and salt. Turn the Instant Pot to Sauté and, when it says “Hot,” brown the beef in 3 batches, letting each batch get nicely seared before removing it to a bowl.

Deglaze with ale.
Once all the beef is browned, pour the ale into the hot pot. Use a wooden spoon to scrape up every browned bit from the bottom — that’s flavor and it also keeps the burn warning away.

Build the chili base.
Return the browned beef and any juices to the pot. Stir in the salsa, crushed tortilla chips, chopped chipotle peppers, adobo sauce, tomato paste, chili powder, and cumin. Mix well so everything is evenly combined.

Pressure cook.
Lock on the lid, set the steam release to Sealing, and cook on Low pressure for 25 minutes. When the time is up, carefully turn the steam knob to Venting for a quick release.

Finish & serve.
When the pin drops, open the lid away from you. Stir the chili, taste, and adjust seasoning with extra salt or more chipotle/adobo if you’d like more heat. Ladle into bowls and pile on your favorite toppings.

Recipe Notes

• This is supposed to be chunky and thick — almost like chili meets beef stew. If you prefer it a bit looser, stir in a splash of beef broth or water after cooking.

• Heat level will depend on your salsa and chipotles. You can always stir in extra adobo sauce at the end if you want more smokiness and kick.

⭐ Pro Tips

⭐ Take your time with browning the beef

If the beef only turns gray, you’re missing out on that deep, savory flavor that makes this chili shine. Let each batch cook undisturbed until you see a rich brown crust on the bottom of the cubes before turning them. Good browning is the foundation of the whole pot.

⭐ Respect the fond on the bottom of the pot

When you pour in the ale, really take the time to scrape the bottom of the pot until it’s smooth. Those caramelized brown bits dissolve into the sauce and create a long-simmered taste in a fraction of the time — plus this step helps prevent the Instant Pot’s burn warning.

⭐ Adjust the thickness right at the end

The crushed tortilla chips thicken as they cook, so don’t panic if the chili looks a bit loose before pressure cooking. After it’s done, if it’s thicker than you like, stir in a few tablespoons of hot water or broth at a time until it’s just right. If it’s too thin, let it sit on Keep Warm for 5–10 minutes or crush in a few extra chips; it will naturally thicken as it stands.

⭐ Make the heat level work for your crowd

For spice lovers, serve extra chopped chipotles, adobo sauce, or hot sauce at the table. For a milder batch, use one chipotle pepper and just a teaspoon of adobo sauce in the pot, then let everyone add more heat to their own bowl instead of the whole chili.

⭐ Don’t skimp on the toppings

Toppings make every bowl feel special and help balance the richness. A little shredded cheese, creamy avocado, crunchy tortilla chips, and fresh cilantro add contrast in texture and flavor that really brings the chili to life — it’s like building a loaded nacho right in your bowl.

🔬 The Chili Science: Why This No-Bean Chili Has So Much Flavor

Browning the beef first kicks off the Maillard reaction — that magical browning process that creates deep, savory, “meaty” flavors you just can’t get by boiling. Deglazing with ale lifts all those flavorful compounds into the sauce while adding its own malty complexity.

The salsa brings in built-in acidity, salt, and aromatic veggies, which brighten the rich beef and keep the chili from tasting flat. Crushed tortilla chips act like a corn-based roux: as they break down, their starches thicken the sauce and give you that hearty, cling-to-the-spoon texture.

Finally, cooking under pressure helps the collagen in the stew meat break down more quickly, transforming tough connective tissue into luscious, fall-apart tenderness — all in under an hour of total cook time.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Let leftover chili cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for 3–4 days. The flavors actually deepen as it sits, so this is a wonderful make-ahead option.

Reheating

• For larger portions, reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it seems too thick.
• For individual bowls, you can microwave in short bursts, stirring in between, until hot.
• For larger portions, cover the dish with foil and reheat in a 350°F oven for 15–20 minutes. If the chili has been stored in a glass or ceramic baking dish, allow it to come to room temperature before placing it in a preheated oven to prevent shattering. Alternatively, transfer leftovers to an oven-safe pan before reheating.

Freezing

• This chili freezes beautifully. Once cooled, portion into freezer-safe containers or zip-top bags (pressing out extra air) and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as directed above.

Make-Ahead

• You can make the entire recipe 1–2 days in advance and store it in the fridge. Reheat gently on the stove before serving and set out fresh toppings so it feels bright and “just-made.” The texture may thicken as it chills, so don’t hesitate to add a splash of ale, broth, or water when reheating.

Food Safety

• If you’d like more info on food safety, check out this link.

What to Serve With Alton Brown Chili

Fresh + Crisp Sides

A big bowl of rich, meaty chili loves something bright and crunchy on the side. Try it with my KFC Coleslaw, 1905 Salad, House Salad, or Cucumber Tomato Salad for a refreshing contrast.

Comforting Sides

For full cozy vibes, pair this chili with warm carbs you can dunk and scoop. Think Jalapeno Cornbread, Garlic Bread, Beer Bread, Homemade Crescent Rolls, or Bisquick Biscuits — all perfect for swiping through that thick, savory sauce.

Sweet Finishes

If you’d like to end on a sweet note, a simple dessert is the perfect follow-up. My Peach Cobbler, Brownie Cookies, Heaven on Earth Cake, or Sugar Cream Pie all make lovely, crowd-pleasing finishes after a big chili supper.

✦ Chili FAQs

✦ Can I make this Alton Brown chili on the stovetop instead of in an Instant Pot?

Yes! Brown the beef in a large Dutch oven, deglaze with the ale, then add the remaining ingredients just like in the Instant Pot version. Bring to a gentle simmer, cover, and cook on low for about 1½–2 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick.

✦ Can I add beans to this chili?

Absolutely. While this version is written as a no-bean chili, you can stir in 1–2 cans of drained beans (kidney, black, or pinto) after pressure cooking. Simmer on Sauté for a few minutes to warm them through and let the flavors mingle.

✦ What’s the best cut of beef to use?

Pre-cut beef stew meat works well here, but you’ll get the very best texture from well-marbled cuts like chuck roast, cut into 1-inch cubes. The connective tissue breaks down during cooking and turns into that luscious, fall-apart tenderness you’re after.

✦ How can I make this chili milder or spicier?

For a milder chili, use a mild salsa and start with just 1 chipotle pepper and a teaspoon of adobo sauce. For more heat, choose a hotter salsa and add an extra chipotle or extra spoonful of adobo after cooking, tasting as you go.

✦ Does the alcohol cook out of the chili?

Most of the alcohol from the ale cooks off during pressure cooking and simmering, leaving primarily flavor behind. If you prefer to avoid alcohol completely, you can substitute beef broth for the ale and still end up with a delicious, hearty chili.

✦ How do I fix chili that’s too thick or too thin?

If it’s too thick, stir in small splashes of hot water, broth, or a bit more ale until it reaches your desired consistency. If it’s too thin, let it simmer on Sauté for a few minutes to reduce, or crush in a few extra tortilla chips to help thicken it.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

More Chili + Chili-Inspired Recipes

If your family loves a cozy chili night as much as mine does, be sure to add a few more of my favorites to your menu rotation.

• Cincinnati Chili – A fun, regional twist with warm spices, served over spaghetti and piled high with cheese for a true “five-way” experience.

• Classic Chili – A timeless, cozy bowl with ground beef, beans, tomatoes, and just the right amount of spice — exactly what most people picture when they think “chili night.”

• Pioneer Woman Chili – A hearty, crowd-pleasing take on chili inspired by the classic Pioneer Woman style: big flavor, simple ingredients, and totally family friendly.

• Taco Chili – All your favorite taco flavors tucked into a hearty chili bowl — think zesty seasoning, beans, and plenty of toppings for a fun twist on taco night.

• Hot Dog Chili – Perfect for chili dogs, loaded fries, or Frito pies, this smoother, saucier chili is made for spooning over all your game day favorites.

• Steak Chili – Luxuriously meaty with tender steak pieces in every bite, this one feels like a cross between chili and steakhouse comfort food.

• Turkey Chili – A lighter, leaner option that still brings all the cozy chili flavor, perfect when you want something a bit on the healthier side without sacrificing comfort.

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Alton Brown Chili

Alton Brown chili is a hearty no bean chili with intense layers of robust flavor and plenty of fall-apart tender beef to satisfy that inner carnivore.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings: 4 Servings

Author: Kathleen

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 (3 pounds) with paper towels.
• In a large mixing bowl, toss the beef cubes with the vegetable oil (2 tablespoons) and salt 91 3/4 teaspoons); set aside.
• Turn the 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 the remaining beef.
• Stir the beer (1 bottle) into the 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 (16 ounces), tortilla chips (30), chipotle peppers (2), adobo sauce (1 tablespoon), tomato paste (1 tablespoon), chili powder (1 tablespoon), and ground cumin (1 teaspoon) 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.

Fans Also Made:

• 
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  Alton Brown Shepherd's Pie

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Notes

1. Take your time with browning the beef. If the beef only turns gray, you’re missing out on that deep, savory flavor that makes this chili shine. Let each batch cook undisturbed until you see a rich brown crust on the bottom of the cubes before turning them. Good browning is the foundation of the whole pot.
2. Respect the fond on the bottom of the pot. When you pour in the ale, really take the time to scrape the bottom of the pot until it’s smooth. Those caramelized brown bits dissolve into the sauce and create a long-simmered taste in a fraction of the time — plus this step helps prevent the Instant Pot’s burn warning.
3. Adjust the thickness right at the end. The crushed tortilla chips thicken as they cook, so don’t panic if the chili looks a bit loose before pressure cooking. After it’s done, if it’s thicker than you like, stir in a few tablespoons of hot water or broth at a time until it’s just right. If it’s too thin, let it sit on Keep Warm for 5–10 minutes or crush in a few extra chips; it will naturally thicken as it stands.
4. Make the heat level work for your crowd. For spice lovers, serve extra chopped chipotles, adobo sauce, or hot sauce at the table. For a milder batch, use one chipotle pepper and just a teaspoon of adobo sauce in the pot, then let everyone add more heat to their own bowl instead of the whole chili.
5. Don’t skimp on the toppings. Toppings make every bowl feel special and help balance the richness. A little shredded cheese, creamy avocado, crunchy tortilla chips, and fresh cilantro add contrast in texture and flavor that really brings the chili to life — it’s like building a loaded nacho right in your bowl.

Nutrition

Calories: 773kcal | Carbohydrates: 43g | Protein: 80g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 211mg | Sodium: 4269mg | Potassium: 1620mg | Fiber: 29g | Sugar: 12g | Vitamin A: 1198IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 9mg

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