Five-Alarm Chili

4.84 from 12 votes

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.

Prep Time25

Cook Time50

Total Time1 15

Course: Chili

Servings: servings

Equipment

Dutch Oven

Ingredients

2 ounces died ancho chiles stems and seeds removed and flesh torn into 1-inch pieces (4 to 6)
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned 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
2 tablespoons Vegetable oil
2 pounds 85% lean ground beef (I used 93% lean)
salt and pepper
2 pounds onion, I used 2 medium-sized onions, chopped fine
2 jalapeno chilis I just used 1, stemmed, seeds reserved, and minced
6 cloves garlic (I used 4)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper I used 1/2 teaspoon
1 1/2 cups beer (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.

Notes

The beans can be left out if you prefer beanless chili.
Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days or it can be frozen for up to 3 months.

Nutrition