As the author of several successful cookbooks, Al Roker has perfected a few signature dishes. "Most of the things I do are pretty simple,” he tells PARADE. “To me, there aren’t many things more satisfying than a roasted chicken, roasted potatoes, and grilled asparagus." America’s favorite weatherman shared one of his favorite chili recipes with PARADE. Read the interview here.
Al Roker's Chili
- 2 lb chuck steak, cubed in bite-size pieces
- 1 lb hot Italian sausage, removed from casings
- 2 large onions, diced
- 12 garlic cloves, diced
- 1 Tbsp cumin
- 1 Tbsp paprika
- 1 Tbsp pure chili powder
- 1 (32-oz) can crushed tomatoes
- 1 (16-oz) can of pinto beans
- 1 (16-oz) can of Northern beans
- 1 (16-oz) can of dark red kidney beans
- Scallions, chopped
- Sour cream
- Shredded cheddar cheese
Brown the beef and sausage in a large Dutch oven. Remove from the heat and reserve. Drain off the fat, reserving about 2 Tbsp. Sauté the onions and garlic until translucent (about 7-8 minutes).
Add the cumin, paprika, and chili powder. Then add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about an hour and a half. At that point, add the three cans of beans; simmer for another 30 minutes.
Serve with dishes of chopped scallions, sour cream and shredded cheddar cheese. Optional: A warm piece of corn bread.