"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.
- Uncle Walter's Chili..."
INGREDIENTS
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1 tablespoon olive oil
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2 large onions - coarsely chopped (about 2 cups)
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5 cloves garlic - minced
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2 tablespoons Chili powder
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1 tablespoon ground cumin
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2 teaspoons ground Mexican oregano
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1 teaspoon ground thyme
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1 teaspoon ground coriander
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1/2 teaspoon chipotle chili powder (or, substitute cayenne)
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1 tablespoon chipotle chiles in adobo sauce - chopped
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3 pounds ground chuck*
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1 can (6 oz) Tomato paste
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2 28-oz cans crushed tomatoes
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1 1/2 cups beef broth or stock (preferably homemade, or low-sodium)
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1 12-oz bottle beer (your choice, my uncle used a lager)
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2 tablespoons brown sugar
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2 15-oz cans kidney beans - drained and rinsed
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Salt to taste