Five-Alarm Chili | America's Test Kitchen

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