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Sautee beef and 2 cups chopped onions in large Dutch oven
over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10
minutes.
Add cumin, chili powder, garlic powder and chipotle chilies; sautee 3 minutes. Mix in 2 1/2 cups water
and 1/2 cup cilantro.
Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4
cupfuls if chili becomes dry. Season with salt and pepper.
Bring to simmer before continuing. Mix remaining 1/2 cup cilantro into
chili. Ladle chili into bowls.
Place bowls of sour cream. grated cheese and additional chopped onion on the
table before serving.
Serves 8
Bon Apetit!
T = tablespoon
Canned chipotle chilies are available at Latin American
markets, specialty foods stores and some supermarkets.
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