Login to Save Like

Ingredients

• Active Time: 1 3/4 hours
• Start to Finish: 6 1/2 hours (plus 1 to 2 days for flavor to develop)
• 2 oz. dried ancho chiles (4 large), stemmed and seeded
• 6 large garlic cloves, 3 of them finely chopped
• 1 T. salt, or to taste
• 1 1/2 T. cumin
• 1 1/2T. chili powder (not pure chili)
• 4 pounds well-marbled beef brisket or boneless chuck, (trimmed and cut into 1 1/2 to 2-inch pieces)
• 3 to 4 T. vegetable oil
• 1 (28 to 32-oz.) can whole tomatoes in juice
• 1/4 c. canned chipotle chiles in adobo sauce
• 1/2 c. coarsely chopped fresh cilantro
• 1 1/2 pounds white onion, chopped (4 cups)
• 1 T. dried oregano (preferably Mexican), crumbled
• 1 to 4 serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
• 1 (12-oz.) bottle beer (not dark)
• 2 c. water
• 2 1/2 c. cooked pinto beans (optional; 30 oz. can), rinsed if canned
• Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream and corn bread

Description

I Was Looking For A Chili Recipe A Long Time Ago And Came Across The Chili Recipe Off Of The Cosby Show When Cliff Huxtable Made This Chili On One Of The Episodes. I Would Like To State That This Recipe Is Still One Of My Favorites *but* I Can NOT Eat Th

Group Recipes