Richards Family Chili

Author katePosted on

This recipe is a combination of two that I’ve been taught. It’s mostly based off of my mom’s chili recipe, which was a staple in our house growing up. It’s a fantastic recipe: easy, hearty, and made with ingredients that are cheap and easy to find. The only twists here come from a chili recipe a friend gave me: the addition of beer and chipotles in adobo sauce. I think my version has a nice depth and smoky spice, while still being easy enough to throw together on a Monday night.

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Richards Family Chili

Easy weeknight chili with smoky spice and nice depth of flavor.

Ingredients

  • 1 onion
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 lb ground beef 80/20
  • 1 7 oz can chipotles in adobo
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/4 tsp cayenne powder
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 bottle or can beer any kind that isn't too dark/rich
  • 2 15 oz cans petite diced tomatoes
  • 2 15 oz cans dark red kidney beans
  • toppings see recipe notes

Instructions

  1. Preheat olive oil in a large pot or dutch oven over medium high heat.

  2. Saute onions in olive oil until onions soften and become translucent, about five minutes, stirring constantly. Add in minced garlic.

  3. Add ground beef into pot, breaking into bite sized pieces with a spoon.

  4. Mince 2-3 chipotle peppers and add to beef along with 3-4 tablespoons of adobo sauce from can. (I like to save the rest of the can for use in a future chili- just put it in a snack sized Ziploc and freeze!). Be extra careful after you handle the peppers; the spice will stay on your hand for hours, so be careful not to rub your eyes or touch any...delicate areas.

  5. Deglaze the pan with a little beer. DO NOT use the whole can. I pour a couple of solid glugs (maybe 1/4 cup?) and then I drink the rest while I'm cooking. Make sure the pan is still hot (you may want to turn the heat up to high), pour the beer in the pan, and scrape all the good stuff off of the bottom of the pan with a spoon. Simmer on high until most of the liquid cooks away.

  6. Add chili powder, cumin, onion powder, garlic powder, cayenne pepper, salt, and black pepper to pot. Stir to distribute evenly.

  7. Add in petite diced tomatoes. Drain liquid off beans, and add both cans to pot. Reduce heat to low, and simmer uncovered for at least 30 minutes. The longer it simmers, the better it will taste, but make sure not to cook it so high that it burns or dries out. If you're planning on simmering for a long time, reduce your stove to the lowest setting (on mine this is "warm").

  8. Serve hot with toppings! (See recipe notes for topping ideas.)

Recipe Notes

It would be insane to serve this chili without grated cheddar cheese. Beyond that, I recommend any number of classic toppings: saltines, oyster crackers, and Fritos (especially Scoops) are all great options. Fresh diced onions are also a classic.


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