Servings
4 s
Ingredients
- 2 pounds Lean ground beef
- 2 cups Chopped onions
- 3 tablespoons Ground cumin
- 3 tablespoons Chili powder
- 1 1/2 tablespoons Garlic powder
- 1 tablespoon Chopped canned Chipotle chilies in adobo sauce
- 2 1/2 cups (or more) water
- 1 cup Finely chopped fresh cilantro
- Grated Cheddar cheese
- Sour cream
- Additional chopped onion
Directions
- Date: Sun, 14 Apr 1996 09:15:34 -0500 From: Judy Howle
- net> from the Epicurious site.
- The URL of the site is http://www.epicurious.com Bon Appetit, July 1995, from Clark’s Outpost Barbecue, Tioga, Texas.
- Canned chipotle chilies are available at Latin American markets, specialty foods stores and some supermarkets.
- Saute beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes.
- Add cumin, chili powder, garlic powder and chipotle chilies; saute 3 minutes.
- Mix in 2 1/2 cups water and 1/2 cup cilantro.
- Reduce heat to medium-low.
- Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry.
- Season with salt and pepper.
- (Can be made 1 day ahead.
- Cover; chill.
- Bring to simmer before continuing.
- ) Mix remaining 1/2 cup cilantro into chili.
- Ladle chili into bowls.
- Serve, passing cheese, sour cream and additional chopped onion separately.
- 4 Servings CHILE-HEADS DIGEST V2 #294 From the Chile-Heads recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.