Five-Alarm Chili

Name: Five-Alarm Chili
Yield: Serves 8 to 10
Ingredients: 2 ounces, dried ancho chiles (4 to 6 chiles), stemmed, seeded, and flesh torn into 1-inch pieces; 3 1/2 cups, water; 1 (28-ounce) can, whole peeled tomatoes; 3/4 cup crushed, corn tortilla chips; 1/4 cup, canned chipotle chiles in adobo sauce plus 2 teaspoons adobe sauce; 2 tablespoons, vegetable oil; 2 pounds, 85 percent lean ground beef; , Salt and pepper; 2 pounds, onions, chopped fine; 2 , jalapeño chiles, stemmed, seeds reserved, and minced; 6 , garlic cloves, minced; 2 tablespoons, ground cumin; 2 tablespoons, chili powder; 1 tablespoon, dried oregano; 2 teaspoons, ground coriander; 2 teaspoons, sugar; 1 teaspoon, cayenne pepper; 1 1/2 cups, beer; 3 (15-ounce) cans, pinto beans, rinsed

Main Courses

Appears in Cook's Country August/September 2012, Cook's Country TV

Most versions sacrifice flavor for blistering heat. We wanted to sweat, all right, but we also wanted deep, complex chile pepper flavor.

SERVES 8 to 10

TIME 2 hours

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