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.

Course Chili, Main Course

Cuisine American

Keyword Alton Brown recipes, copycat recipes, no bean chili recipes

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 773kcal

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.

Notes

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.

Nutrition