Five-Alarm Chili | America's Test Kitchen

Name: Five-Alarm Chili | America's Test Kitchen
Total time: 120 min
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

www.americastestkitchen.com

Five-Alarm Chili recipe packs bold flavors and hearty ingredients for a deeply spiced, satisfying meal. Learn to make this warming classic with a unique blend.

Keywords

Main Courses

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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