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Uncle Ray's Smoky Chili

Posted by Jenny on November 8, 2011 · recipe from Uncle Ray · filed under Mains

Uncle Ray's, finally surrendered after years of family interrogation at reunions.

  • Serves6
  • Prep15 min
  • Simmer90 min
  • HeatMedium

What you’ll need

  • 2 tbsp oil
  • 1.5 lb ground beef (or turkey)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 chipotle in adobo, minced (optional)
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz) kidney beans, drained
  • 1 cup beef broth
  • 1 tsp salt, pepper to taste

How to make it

  1. Heat oil in a heavy pot. Brown the beef well; drain most of the fat.
  2. Add onion; cook 5 minutes until soft. Add garlic for 1 minute.
  3. Stir in chili powder, smoked paprika, cumin, and chipotle. Toast 30 seconds — this is the whole game.
  4. Add crushed tomatoes, beans, broth, and salt. Stir.
  5. Simmer uncovered on low, stirring now and then, at least 1 hour (90 min is better).
  6. Taste and adjust salt. Top with cheese, onion, sour cream.
Ray says The "secret" is the smoked paprika and toasting the spices. That's it. Stop asking me at reunions.

Jenny’s notes

Ray guarded this for years before finally giving it up — turns out the whole 'secret' is smoked paprika and toasting the spices. Grandpa Walt declared it too spicy (it has exactly one pepper). It's even better the next day.

— J.