MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilli (Sorta, Kinda)
 Categories: Beef, Beans, Vegetables, Herbs, Chilies
      Yield: 6 Servings

      2 tb Neutral oil
      2 lb Ground chuck
           Salt & pepper
      1 lg Yellow onion; coarse
           - chopped
      4 cl Garlic; fine chopped or
           - grated
      1 tb Ground cumin
      1 tb Chilli spice mix; more if
           - needed
      1    Chipotle pepper in adobo;
           - plus:
      1 ts Adobo sauce -OR-
      1 tb Additional chilli spice mix
     15 oz Can tomato sauce
      1 tb Unsweetened cocoa powder
     30 oz Pinto beans (2 cans);
           - with liquid
  1 1/2 ts Apple cider vinegar; more if
           - needed

MMMMM-----------------------TO SERVE (OPT----------------------------
           Sharp Cheddar; grated
           Sour cream
           Hot sauce
           Scallions; sliced
           White onion; chopped
           Cilantro leaves
           Tortilla or corn chips;
           - crushed

  Heat the oil in a large pot or Dutch oven over medium-high. Working
  in batches if necessary to avoid crowding the pot, use your hands
  to break the beef into small chunks (about 2" each) and add a
  single layer to the pot. Season with salt and pepper, then cook,
  flipping once, until browned on two sides, 4 to 6 minutes. (Meat
  won't be cooked through.) Transfer to a bowl, leaving the fat in
  the pot.

  Reduce heat to medium, add the onion and season with salt and
  pepper. Cook until softened, 3 to 4 minutes. Add the garlic, cumin,
  and chilli powder, and stir until fragrant, 1 to 2 minutes.

  Add the chipotle pepper and adobo sauce, plus the beef and any
  juices in the bowl. Use a spoon or potato masher to break up the
  beef into small pieces. Stir in the tomato sauce and cocoa powder.

  Cover, reduce heat to low and cook, stirring frequently to avoid
  scorching, until the beef is tender and the sauce is flavorful, 25
  to 30 minutes.

  Add the beans, including their liquid, and cook, uncovered,
  stirring often, until the liquid is slightly thickened and the
  beans are warm, 10 to 15 minutes. Let sit for 5 minutes, then stir
  in the apple cider vinegar. Taste and add salt until chilli is rich
  and loudly spiced. Eat with desired toppings. Chilli keeps for up
  to 3 days refrigerated; warm over low heat and adjust consistency
  and seasonings with water, salt, vinegar, and chilli spice.
  (Leftovers will keep for up to 4 months if frozen.)

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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