Uncle Walter's Chili
This is one of my uncle's recipes for his ultimate comfort food...chili. Nothing too fancy or too complicated, just a great pot of chili with complex flavors and a generous amount of heat. Like most soups and stews, this chili tastes best when it's cooked low and slow for a few hours, allowing the flavors an opportunity to meld together and intensify."Excellent seasonings and the right amount of zing. I used this recipe to win a family/friends Chili cook off. There were 19 entries and over 70 people judged the chilis. " - Marthahippie
Yield: 8 Ready in 45 minutes
319 people trying soon
|1 tablespoonolive oil|
|2 largeonions; - coarsely chopped (about 2 cups)|
|5 clovesgarlic; - minced|
|2 tablespoonsChili powder|
|1 tablespoonground cumin|
|2 teaspoonsground Mexican oregano|
|1 teaspoonground thyme|
|1 teaspoonground coriander|
|1/2 teaspoonchipotle chili powder; (or, substitute cayenne)|
|1 tablespoonchipotle chiles in adobo sauce; - chopped|
|3 poundsground chuck*|
|1 can (6 oz)Tomato paste|
|2 28-oz canscrushed tomatoes|
|1 1/2 cupsbeef broth; or stock (preferably homemade, or low-sodium)|
|1 12-oz bottlebeer; (your choice, my uncle used a lager)|
|2 tablespoonsbrown sugar|
|2 15-oz canskidney beans; - drained and rinsed|
|Salt; to taste|
Uncle Walter's Chili Preparation
Heat oil in a large Dutch over medium heat. Add onions and garlic and saute, stirring occasionally, until translucent, about 5 minutes. Add chili powder, cumin, oregano, thyme, coriander, chipotle chili powder and chipotle chiles in adobo. Cook for another few minutes, until spices are fragrant. Increase heat to medium-high, add half the ground beef and season lightly with salt. Use a wooden spatula to break up meat and saute until no longer pink and starting to brown, about 4 to 5 minutes. Add remainder of ground beef and again, season lightly with salt, break up meat with spatula, and saute until no longer pink, another 4 to 5 minutes. Stir in tomato paste and cook for a few more minutes. Add crushed tomatoes, beef broth or stock, beer, brown sugar and kidney beans. Bring chili to a boil, stirring occasionally. Reduce heat to low and simmer, partially uncovered, stirring often, until chili has thickened, about 1 1/2 to 2 hours. Taste for seasoning and adjust salt as needed. Ladle chili into bowls. Serve with homemade tortilla chips, sour cream, chopped green onions, grated extra-sharp cheddar cheese and vinegar or lime juice to add a splash of tang, if desired.
Makes 8 to 10 servings.
* For the best results, pick out a three-pound boneless chuck roast and grind it yourself or have your butcher grind it for you.
Make Ahead Note: You can make the chile a day ahead if you like. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated for up to 3 days or freeze for up to 1 month. Rewarm over medium-low heat.
IF you find the use of beer objectionable, it can be replaced with an additional 1 1/2 cups beef broth, stock, or water.
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