Uncle Walter's Chili
by sgrishka
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.
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INGREDIENTS
- 1 tablespoon olive oil
- 2 large onions ; - coarsely chopped (about 2 cups)
- 5 cloves garlic ; - minced
- 2 tablespoons Chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground Mexican oregano
- 1 teaspoon ground thyme
- 1 teaspoon ground coriander
- 1/2 teaspoon chipotle chili powder ; (or, substitute cayenne)
- 1 tablespoon chipotle chiles in adobo sauce ; - chopped
- 3 pounds ground chuck*
- 1 can (6 oz) Tomato paste
- 2 28-oz cans crushed tomatoes
- 1 1/2 cups beef broth ; or stock (preferably homemade, or low-sodium)
- 1 12-oz bottle beer ; (your choice, my uncle used a lager)
- 2 tablespoons brown sugar
- 2 15-oz cans kidney beans ; - drained and rinsed
- Salt ; to taste
INSTRUCTIONS
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.
NOTES
IF you find the use of beer objectionable, it can be replaced with an additional 1 1/2 cups beef broth, stock, or water.
A delicious chili laced with the smoky chile heat of chipotles...ready to enjoy.
sgrishka
Saute onions and garlic until translucent.
sgrishka
Use a wooden spatula to break up meat and saute until no longer pink and starting to brown.
sgrishka
When cooking with beer most of the alcohol evaporates off while simmering, leaving behind a subtle yet flavorful undertone. IF you find the use of beer objectionable, it can be replaced with an additional 1 1/2 cups beef broth, stock, or water.
sgrishka
bigoven
Nutrition
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 % | |
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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. |
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Calories per serving: 656
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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
What would you serve with this? Link in another recipe.