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Uncle Walter’s Chili



Uncle Walter’s Chili

Yields: 8 Servings

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.

  • 1 tablespoon olive oil
  • 2 large onions
  • 5 cloves garlic
  • 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
  • 1 tablespoon chipotle chiles in adobo sauce
  • 3 pounds ground chuck*
  • 1 can (6 oz) Tomato paste
  • 2 28-oz cans crushed tomatoes
  • 1 1/2 cups beef broth
  • 1 12-oz bottle beer
  • 2 tablespoons brown sugar
  • 2 15-oz cans kidney beans
  • Salt
  1. Heat oil in a large Dutch over medium heat.
  2. Add onions and garlic and saute, stirring occasionally, until translucent, about 5 minutes.
  3. Add chili powder, cumin, oregano, thyme, coriander, chipotle chili powder and chipotle chiles in adobo.
  4. Cook for another few minutes, until spices are fragrant.
  5. Increase heat to medium-high, add half the ground beef and season lightly with salt.
  6. Use a wooden spatula to break up meat and saute until no longer pink and starting to brown, about 4 to 5 minutes.
  7. 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.
  8. Stir in tomato paste and cook for a few more minutes.
  9. Add crushed tomatoes, beef broth or stock, beer, brown sugar and kidney beans.
  10. Bring chili to a boil, stirring occasionally.
  11. Reduce heat to low and simmer, partially uncovered, stirring often, until chili has thickened, about 1 1/2 to 2 hours.
  12. Taste for seasoning and adjust salt as needed.
  13. Ladle chili into bowls.
  14. 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.
  15. Make Ahead Note: You can make the chile a day ahead if you like.
  16. Cool slightly.
  17. Refrigerate uncovered until cold, then cover and keep refrigerated for up to 3 days or freeze for up to 1 month.
  18. Rewarm over medium-low heat.

Nutrition

  • Calories: 656
  • Fat: 35.6369720695 grams
  • Carbs: 43.3493898648 grams
  • Protein: 41.2753970489 grams

Uncle Walter's Chili


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