Date: Sun, 14 Apr 1996 09:15:34 -0500
From: Judy Howle <howle@EbiCom.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.
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