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Beef Chili with Chipotle Chiles and Cilantro

    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 chiles in adobo sauce*
    2 1/2 cups (or more) water
    1 cup finely chopped fresh cilantro
    Grated Cheddar cheese
    Sour cream
    Additional chopped onion

    Sauté 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 chiles; sauté 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. Serves 4.

    Makes 4 servings

    Recipe by Clark's Outpost Barbecue Restaurant


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