Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 8
2 pounds lean ground beef
2 cups chopped onions
3 tablespoons ground cumin
3 tablespoons chili powder
1 ½ tablespoons garlic powder
½ teaspoon cinnamon (yes, i said cinnamon)
1 tablespoon chopped canned chipotle chilies in adobo sauce*
2 cups fresh or frozen corn (yes, i said corn too)
2 ½ cups (or more) water
1 cup finely chopped fresh cilantro
2 15 ½-ounce cans canned chili beans
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, cinnamon, beans and chipotle chilies; sauté 3 minutes. Mix in 2 ½ cups water and ½ cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 ½ hours, adding more water by ¼ cupfuls if chili becomes dry. Season with salt and pepper. Add the corn last. Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.
Mix remaining ½ cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.