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!!
What I Love About Alton Brown Chili
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.
Ingredients You’ll Need
- 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.
- Spacing: 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.
- Brown Bits: 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.
Storing + Freezing + Make Ahead
- How Long Can You Keep This In The Fridge? Store in an airtight container in the fridge for up to 4 days. The recipe makes 4 servings, so you’re not likely to have a ton left.
- 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.
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 my Texas chili recipe or my favorite classic Chili (my Mom’s famous recipe!).
More Favorite Chili Recipes:
- Hot Dog Chili
- Crockpot White Chicken Chili
- Instant Pot Turkey Chili
- Green Chicken Chili
- Chili Mac
- Mexican Taco Chili
Alton Brown 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
- cheddar or Monterey jack cheese, shredded
- tortilla chips
- avocado, cut into cubes
- cilantro, chopped
- 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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