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

     Title: Chilli (Sorta, Kinda)
Categories: Beef, Beans, Vegetables, Herbs, Chilies
     Yield: 6 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 Additional chilli spice mix
    15 oz Can tomato sauce
     1 tb Unsweetened cocoa powder
    30 oz Pinto beans (2 cans);
          - with liquid
 1 1/2 ts Apple cider vinegar; more if
          - needed

MMMMM-----------------------TO SERVE (OPT----------------------------
          Sharp Cheddar; grated
          Sour cream
          Hot sauce
          Scallions; sliced
          White onion; chopped
          Cilantro leaves
          Tortilla or corn chips;
          - crushed

 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" 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.)

 Recipe by Ali Slagle

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

 Uncle Dirty Dave's Archives

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