BEEF CHILI with CHIPOTLE & CILANTRO

4 lbs Lean ground beef
4 cups Chopped onions
6 T Ground cumin
6 T Chili powder
6 cloves garlic, crushed
1 can chipotle peppers in adobo sauce, chopped
5 cups (or more) water
2 cups Finely chopped fresh cilantro
Grated Cheddar cheese
Sour cream
Additional chopped onion

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.

Serves 8
Bon Apetit!

T = tablespoon

Copyright © 2006 by Ernest Samuel Leibovitz