5 Alarm Firehouse Chili

Ingredients

• 2 Pounds Lean Ground Beef
• 15 Ounces Dark Kidney Beans ((Drained & Rinsed))
• 2 Ounces Dried Ancho Chiles ((De-Seeded & Chopped))
• 30 Ounces Pinto Beans ((Drained & Rinsed))
• 3 1/2 Cups Water
• 2 Medium Medium Jalapeños ((Minced))
• 2 Teaspoons Adobo Sauce
• 4 Chiptotle Chilis In Adobo Sauce
• 28 Ounces Whole Peeled Tomatoes
• 1/4 Cup Vegetable Oil (Diced)
• 1 Teaspoon Teaspoon Salt & Freshly Ground Black Pepper (Minced)
• 2 Large Onions ((Diced))
• 6 Cloves Garlic ((Minced))
• 2 Teaspoons Sugar
• 1 Tablespoon Dried Oregano
• 2 Tablespoons Ground Cumin
• 2 Teaspoons Ground Coriander
• 2 Tablespoons Chili Powder
• 1 Teaspoon Cayenne Pepper
• 1 1/2 Cups American Lager Beer

Directions

1. In a microwave-safe bowl, combine ancho chilis and 1 1/2 cups of water and microwave for 3 minutes. Drain the chilis well, discarding the liquid.
2. In the bowl of a food processor, add ancho chilis, chipotles, tomatoes with juice & 2 cups of water and pulse until smooth. Transfer the pureed mixture to a large bowl and set aside.
3. In a 6- quart Dutch oven over medium-high heat, heat 2 tablespoons of oil and add beef, salt & pepper. Saute meat until brown on all sides, about 10 minutes. Drain and discard grease.
4. In the same Dutch oven, heat remaining oil and sauté onions and jalapeños until tender, about 5 minutes. Stir in garlic, sugar, oregano, cumin, coriander, chili powder, and cayenne and cook until fragrant, another 1 minute.
5. Add beer and bring to a gentle boil. Stir in cooked beef, beans and sauce mixture and return to a boil. Reduce heat to medium-low, cover and occasionally stir the simmering chili for 1 hour. Ladle into individual bowls and top with cheese or sour cream.