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.
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 8 | ||
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Calories: 656 | ||
Calories from Fat: 321 (49%) | ||
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Amt Per Serving | % DV | |
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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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Emma Peel's Chili con Carne (Beef Chili with Beans)
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!" — MinnaPepina
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