Five-Alarm Chili

Name: Five-Alarm Chili
Yield: Serves 8 to 10
Cuisine: American
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

7 comments

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

Main Courses

American

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

SERVES8 to 10

TIME2 hours

has video

WHY THIS RECIPE WORKS

As the name implies, five-alarm chili should be spicy enough to make you break a sweat, but it has to have rich, deep chile flavor as well. We used a combination of dried anchos, smoky chipotle chiles in adobo sauce, fresh jalapenos, and ch...

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