Top-ranked recipe named "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
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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Lwtsn7 1 year agoLoved it, great on a cold night. Thanks Uncle Walter
atmasarup 1 year ago
Jennifer96 1 year ago
Orr21 1 year agoLove this chili,this recipe is spot on. It's not greasy or fatty at all. 'What you put into it, is what you get out of it'.
britishfairellc 2 years ago
nathanmena 3 years agoMy family likes our chili and I try many different versions frequently. I made this chili and it was very good. It is a basic chili recipe that has good flavor, a good heat to it and a good proportion of meat to beans. So, I disagree with the earlier negative reviewer. I don't know how seasonings can completely overpowered each other or how beer can give chili a weird taste (unless you choose to use some weird exotic highbrow beer). I also disagree with a couple of the previous reviews for criticizing the recipe for greasiness. A recipe does not make chili greasy. A cook makes chili greasy by using fatty meat and not draining it or basically by not knowing how to cook.
Laura6320 3 years agoFantastic! Uncle Walter, you're wonderful!
MinnaPepina 3 years agoMade this cos the ingredients looked interesting and very similar to one of my favorite chili recipes plus I had adobo chilis in a can that I didn't know what to do with! Sadly the seasonings completely overpowered each other and were kinda incompatible. Beer gave it a wierd taste to, and greasy beer beans is not what my family likes! Would make again only after a massive overhaul that would make it like my old recipe anyway :(
Marthahippie 3 years agoExcellent 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.
Suprwomn95 3 years agoReally really good, just a little greasy. I suggest draining the fat after all the meat has been cooked.