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                                                                  Chili con carne is one of those dishes with as many variations as there are minutes in the day. Our slightly spicy, subtly smoky version keeps it simple but is still full of flavor and packed with enough meat to make Dr. Atkins proud. What to buy: Ancho chiles are commonly used in Tex-Mex cooking; ancho chile powder can be found in most gourmet grocery stores and Latin markets. If you’re having a hard time finding it, you can substitute regular chili powder, but check the ingredients, because many brands have salt and garlic added and will therefore change the flavor of the dish. Chipotles are dried, smoked jalapeño peppers. We call for the canned variety, chipotles en adobo, packed in a spiced tomato sauce. Look for them in the Latin section of your supermarket. Game plan: Like all stews, the flavors develop as this dish sits, so go ahead and make it up to 2 days ahead of time and rewarm it to serve. This recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 3 lb lean ground beef
                                                                  • Yes No 2 medium white onion
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 1/4 cup ground ancho chile powder
                                                                  • Yes No 2 tsp ground cumin powder
                                                                  • Yes No 1 14.5 oz puréed tomatoes
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 chipotles en adobo
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add the meat, onions, garlic, ancho chile powder, and cumin powder and stir to combine and break the meat into small pieces. Cook, stirring occasionally, until the meat is well browned with no pink remaining, about 10 minutes.
                                                                  • Stir in the tomatoes with juices, chipotles, and salt and reduce the heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground black pepper and more salt as needed.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 9servings (about 2 quarts)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

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