Some cosmetic changes in preparation for larger site changes in the works.


Dinner tonight: Five-Alarm Chili from Cook's Country. I'll probably wimp out and halve the cayenne

Veteran Member
7232 posts
Joined: Dec 9, 2005


Posted to Thread #25703 at 10:09 pm on Feb 7, 2014

I cooked a lb. of pintos and will use them instead of canned.

* Exported for MasterCook 4 by Living Cookbook *

Five-Alarm Chili

Recipe By : Cook's Country Aug 2012
Serving Size : 0 Preparation Time:
Categories : Beef Chili
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz dried ancho chiles, stemmed, seeded,
-- and flesh torn into 1-inch pieces,
-- (4 to 6 chiles)*
3 1/2 cups water
1 28-oz can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chiles in adobo sauce,
-- plus 2 tsp adobe sauce
2 Tbs vegetable oil
2 lbs 85% lean ground beef
salt and pepper
2 lbs onions, finely chopped
2 jalapeno chiles, stemmed, seeds reserved, and minced
6 cloves garlic, minced
2 Tbs ground cumin
2 Tbs chili powder
1 Tbs dried oregano
2 tsp ground coriander
2 tsp sugar
1 tsp cayenne pepper
1 1/2 cups beer**
3 15-oz cans pinto beans, rinsed
-----For serving (optional)-----
sour cream

1. Combine anchos and 1 1/2 cups water in bowl and microwave until softened,
about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and
their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo
sauce in blender until smooth, about 1 minute; set aside.

2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just
smoking. Add beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook,
breaking up pieces with spoon, until all liquid has evaporated and meat
begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.

3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high
heat until simmering. Add onions and jalapenos and seeds and cook until
onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili
powder, oregano, coriander, sugar, and cayenne and cook until fragrant,
about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved
ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover,
reduce heat to low, and cook, stirring occasionally, until thickened, 50 to
60 minutes. Season with salt to taste. Serve.

Cooking Tip: *Look for ancho chiles in the international aisle at the

Cooking Tip: **Light-bodied American lagers, such as Budweiser, work best

Cooking Tip: Serve chili with lime, sour cream, scallions, and cornbread.

Cooking Tip: Why this recipe works: As the name implies, five-alarm chili
should be spicy enough to make you break a sweat, but it has to have rich,
deep chile flavor as well. We used a combination of dried anchos, smoky
chipotle chiles in adobo sauce, fresh jalapenos, and chili powder to create
layers of flavor. Ground beef adds bulk, and pureeing the chiles along with
canned tomatoes and corn chips adds extra body and another layer of flavor.
Mellowed with a bit of sugar, and enriched with creamy pinto beans, this
chili is well balanced and spicy without being harsh.

Recipe Source: Cook's Country Aug 2012

- - - - - - - - - - - - - - - - - -

Other messages in this thread: