Home / Soup / Uncle Walter’s Chili

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.


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

Uncle Walter's Chili

Check Also

Lentil and Tomato Soup (Shawrabat 'Ada ma' Banadoora)

Lentil and Tomato Soup (Shawrabat ‘Ada ma’ Banadoora)

Lentil and Tomato Soup (Shawrabat ‘Ada ma’ Banadoora) Yields: 8 Servings Sweet tomatoes, tangy lemon, …

Leave a Reply

Your email address will not be published. Required fields are marked *