Uncle Walter’s Chili

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

1. 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.
2. Makes 8 to 10 servings.
3. * For the best results. pick out a three-pound boneless chuck roast and grind it yourself or have your butcher grind it for you.
4. 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.