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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chilli (Sorta, Kinda)   
    Categories: Beef, Beans, Vegetables, Herbs, Chilies   
         Yield: 7 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 Add'l chilli spice mix   
        15 oz Can tomato sauce   
         1 tb Unsweetened cocoa powder   
        30 oz (2 cans) pinto beans   
              - w/liquid   
     1 1/2 ts Apple cider vinegar; more if   
              - needed   
      
   MMMMM-----------------------TO SERVE (OPT----------------------------   
              Grated sharp Cheddar   
              Sour cream   
              Hot sauce   
              Sliced scallions   
              Chopped white onion   
              Cilantro leaves   
              Crushed tortilla or corn   
              - chips   
       
     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 inches 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.)   
        
     By: Ali Slagle   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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