I’ve found my purpose. No really; now I see why the Good Lord put me on this earth…to make this chili. For everyone. I can’t believe I’ve only ever made chili with ground beef and a spice packet…that’s no way to live. Now that I’ve tasted real chili, there’s no way I’m going back. Ever.
You’ve heard me talk about my Uncle Steve many times – well here’s another tribute to his culinary genius. He gave me his chili recipe…no, let me rephrase that- he gave me the chili recipe; because as far as I’m concerned, this is the only one I’ll ever need. Of course I won’t post it exactly how he gave it to me (I can’t just go ’round giving away a man’s chili recipe, now can I?) – I made a few changes, since I didn’t have 8 hours to spend on it. But lemme tell ya – it’s thick, it’s meaty, it’s spicy, it’s bold, it’s…..beautiful. Hubby and I were in hog heaven after one bite. I can safely say, this chili is henceforth…THE chili.
Chili
2 lb. Chuck roast (or any cut you have on hand), cut into small cubes
1 lb. Flank steak, cut into cubes
1 medium onion
2 cloves garlic
2 chipotle chilis in Adobo (you can find these in the Latin section of your grocery store), seeded
2 tablespoons cumin
3 tablespoons chili powder
1/2 tablespoon oregano
1 quart beef broth
1 bottle beer (I used Sam Adams)
salt to taste
1 15-ounce can crushed tomatoes (Uncle Steve doesn’t believe in tomato in his chili, but I like it!)
Place beef in a large dutch oven with the beef broth (if the broth doesn’t cover the beef, add some water), cover and boil for 30-45 minutes or until the beef is tender. Meanwhile, in a blender, puree the onion, garlic and chipotle peppers. Add to beef along with spices and salt. If there is too much liquid, simmer uncovered until the liquid has reduced down a bit. Alternatively you can add a little flour or masa to thicken. Add beer and tomatoes. Cover and simmer on low for 3-4 hours stirring occasionally.
Add a can of beans and it might be half-way decent chili!
[Reply]
Comment by Michael — November 4, 2009 @ 4:06 PM
You would definitely know. Big fat Yankee.
[Reply]
Comment by amy — November 4, 2009 @ 4:40 PM
Ohhhh, that sounds (and looks) delicious!!!!!
[Reply]
Comment by Jennifer — November 4, 2009 @ 8:28 PM
That looks like a real bowl of what we call “Texas Red” down here. Your comment about a man’s chili recipe made me smile – my husband is very serious about his chili, too! And yes, the beans are supposed to be served on the side, though we’ve been known to slip ’em in a time or two…
[Reply]
Comment by Susan Marie — November 5, 2009 @ 4:52 PM
Amy, I’ll forgive the part about tomatoes only because you’re kin (you can put tomato sauce on a burger but that don’t make it pizza!). As for the bean lovers out there- you probably drink wine with your chili. Thats what the other five Sam Adams are for, duh!
[Reply]
Comment by Uncle Steve — November 6, 2009 @ 8:39 AM
I am getting the ingredients to make this tonight!
I promise that I will not add beans. Sorry to Uncle Steve as I will be adding tomatoes!
[Reply]
Comment by kel — November 7, 2009 @ 2:21 PM
You were absolutely right!! Best. Chili. EVER!
Thank you!!
[Reply]
Comment by kel — November 13, 2009 @ 7:50 PM
can i use a crock pot to make this? and what do i use if i don’t have a dutch oven? this recipe looks delicious.
[Reply]
amy Reply:
March 7th, 2012 at 2:35 PM
You probably could use a crockpot. I haven’t tried it for chili so I’m not totally sure how long. If you don’t have a Dutch oven any pot will work.
[Reply]
Comment by Angela — March 7, 2012 @ 2:29 PM
It’s a pity you don’t have a donate button! I’d most certainly
donate to this outstanding blog! I guess for now i’ll settle for book-marking and
adding your RSS feed to my Google account. I look forward to fresh updates and will share this site with my Facebook group.
Talk soon!
[Reply]
Comment by iq option youtube — May 30, 2016 @ 1:34 AM