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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (409g)|
|Recipe Makes: 8|
|Calories from Fat: 321 (49%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||48 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 119.3mg||37 %|
|Sodium 483.4mg||17 %|
|Potassium 1318.8mg||35 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 33.3g|
|Protein 41.3g||59 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 656
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Personally, I prefer making it this way
"This is a chili recipe from one of my favorite people here. It's simple, with traditional flavors and can either simmer for a little or a lot and taste great!" —
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