Alton Brown Chili Recipe

This Alton Brown Chili is a meaty and robust recipe, which calls for savory chipotle peppers and a secret thickener: corn tortilla chips. It’s the ultimate game day bowl, ready in about 1 hour and 30 minutes.

Alton Brown Chili Ingredients

• 3 lbs beef chuck roast, trimmed and cut into 1/2-inch cubes (or coarse ground “chili grind” beef)
• 2 tsp kosher salt
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 ½ tsp ground coriander
• ½ tsp red pepper flakes
• ½ tsp cayenne pepper
• 1 can (12 oz) beer (lager or pale ale)
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 2 chipotle peppers in adobo sauce, chopped (plus 1 tsp sauce)
• 2 oz corn tortilla chips, crushed (approx. 1 cup)
• 1 tsp dried oregano (Mexican oregano is best)

How To Make Alton Brown Chili

1. Prep the meat: Season the cubed beef (or coarse ground beef) generously with the kosher salt. Let it sit at room temperature for 15 minutes. This draws out moisture and helps browning.
2. Sear the beef: Heat the vegetable oil in a large Dutch oven over high heat. Add the beef in batches. Sear until well-browned on all sides. Remove the browned meat to a plate, leaving the rendered fat in the pot.
3. Sauté aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook for 5–7 minutes until soft and translucent. Add the minced garlic and cook for another minute.
4. Bloom the spices: Stir in the chili powder, cumin, coriander, red pepper flakes, and cayenne pepper. Cook for 1 minute, stirring constantly. This “blooms” the spices, releasing their essential oils for a deeper flavor.
5. Deglaze with beer: Pour in the bottle of beer. Use a wooden spoon to scrape up the browned bits (fond) stuck to the bottom of the pot. Bring to a simmer and cook for 2 minutes to cook off the alcohol.
6. Add liquids and meat: Return the browned beef (and any juices) to the pot. Add the hand-crushed tomatoes, chopped chipotle peppers, and adobo sauce. Stir to combine.
7. Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour and 15 minutes, or until the beef is tender.
8. Thicken: Stir in the crushed corn tortilla chips and the dried oregano. Simmer uncovered for another 10–15 minutes. The chips will dissolve completely, thickening the chili and adding a toasted corn flavor.
9. Serve: Taste and adjust salt or heat levels. Serve hot with your preferred toppings.

Recipe Tips

• The Chip Trick: Using crushed tortilla chips is Alton’s signature technique. Unlike flour or cornstarch, the chips thicken the stew while adding a complex roasted corn flavor (masa) that pairs perfectly with the chilies.
• Meat Texture: Alton recommends hand-cutting a chuck roast into small cubes rather than using fine ground beef. This gives the chili a “steak-like” texture. If you must use ground beef, ask the butcher for a “chili grind” (coarse grind).
• The Beer: Use a beer you enjoy drinking. A lager adds a crispness, while a stout adds a deep, malty richness. Avoid IPAs as they can turn bitter when reduced.
• No Beans: This is a Texas-style inspired chili, which traditionally contains no beans. If you absolutely must have them, add a drained can of kidney beans in step 8.

What To Serve With Alton Brown Chili

While the chili is the star, the toppings make the meal.

• Cornbread: A classic side for soaking up the sauce.
• Sour Cream: Essential for cooling the heat of the chipotles.
• Cheddar Cheese: Sharp cheddar, freshly grated.
• Lime Wedges: A squeeze of acid brightens the deep flavors.
• Scallions: Fresh green onions for crunch.

How To Store Alton Brown Chili

• Refrigerate: Store in an airtight container for up to 4 days. Chili almost always tastes better the next day as the flavors meld.
• Freeze: This chili freezes exceptionally well. Cool completely, then freeze in freezer bags or containers for up to 6 months.
• Reheat: Thaw in the fridge and reheat on the stove over medium heat. You may need a splash of water if the chips have thickened it too much.

Alton Brown Chili Nutrition Facts

• Calories: 420kcal
• Protein: 35g
• Carbohydrates: 18g
• Fat: 22g
• Saturates: 8g
• Sugar: 4g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Alton Brown Chili Recipe

Author: Sandra Cooking Method:Tex-Mex Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesRest time: minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:420 kcal Best Season:Available

Description

A robust, no-bean beef chili featuring hand-cut chuck roast and a signature corn tortilla chip thickener for deep flavor and perfect texture.

Ingredients

• 3 lbs beef chuck roast, cubed
• 1 onion, chopped
• 3 cloves garlic
• 1 can (12 oz) beer
• 1 can (28 oz) whole tomatoes
• 2 chipotle peppers in adobo
• 2 oz tortilla chips, crushed
• Spice Blend: 1 tbsp chili powder, 2 tsp cumin, 1.5 tsp coriander, cayenne

Instructions

1. Salt beef and brown in oil; remove.
2. Sauté onion and garlic.
3. Add spices and cook 1 minute.
4. Deglaze with beer.
5. Add tomatoes, chipotles, and beef.
6. Simmer covered for 1 hour 15 minutes.
7. Stir in crushed tortilla chips and oregano.
8. Simmer uncovered 15 minutes to thicken.

Notes

• Blooming the spices in the hot fat/onions before adding the liquid is scientifically essential to wake up the flavor compounds in ground spices like cumin and chili powder.
• Crushing the tomatoes by hand creates a rustic texture with nice chunks, whereas diced tomatoes can sometimes be too uniform and hard.
• The chipotle peppers provide a smoky heat that mimics hours of cooking over a wood fire, giving the chili a complex BBQ-like profile.

Keywords:Alton Brown Chili Recipe