This hearty Five-Alarm Chili is loaded with enough spice to call in the fire department. The spice comes from 5 different sources: jalapeno, chipotle in adobo, chili powder, cayenne, and ancho.
1/4cupcanned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce,I used about 4 peppers which almost filled up 1/4 cup measure cup and I added adobo sauce to fill the cup
2tablespoonsVegetable oil
2pounds85% lean ground beef(I used 93% lean)
salt and pepper
2poundsonion,I used 2 medium-sized onions, chopped fine
2jalapeno chilis,I just used 1, stemmed, seeds reserved, and minced
6clovesgarlic(I used 4)
2tablespoonsground cumin
2tablespoonschili powder
1tablespoondried oregano
2teaspoonsground coriander
2teaspoonssugar
1teaspooncayenne pepper,I used 1/2 teaspoon
1 1/2cupsbeer(I used Budweiser)
3(15-ounce)cans pinto beans,rinsed
Instructions
Combine ancho chilis and 1 1/2 cup water in a medium microwave-safe bowl and microwave until softened, about 2 1/2 to 3 minutes. Drain and discard liquid.
Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground beef, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and beef and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.