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

Title: Chilli (Sorta, Kinda)
Categories: Beef, Beans, Vegetables, Herbs, Chilies
Yield: 7 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 Add'l chilli spice mix
15 oz Can tomato sauce
1 tb Unsweetened cocoa powder
30 oz (2 cans) pinto beans
- w/liquid
1 1/2 ts Apple cider vinegar; more if
- needed

MMMMM-----------------------TO SERVE (OPT----------------------------
Grated sharp Cheddar
Sour cream
Hot sauce
Sliced scallions
Chopped white onion
Cilantro leaves
Crushed tortilla or corn
- chips

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 inches 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.)

By: Ali Slagle

Yield: 6 to 8 servings

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

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