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No-Bean Beef Chili with Chipotle Chilies, Cheddar and Cilantro

Prep Time: 10

Cook Time: 80

Serves: Serves: 6

Ingredients

• 2 lbs. lean ground beef
• 1 large onion, chopped
• 3 Tbsp. ground cumin
• 3 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 tsp. salt
• 2 cups water
• 1 cup finely chopped fresh cilantro, divided
• 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese, divided
• 2Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
• 2 tomatoes, chopped
• 1/2 cup sour cream

Directions

• Cook beef with onions in large Dutch oven over high heat until beef is no longer pink, stirring often, about 10 minutes. Add cumin, chili powder, garlic powder and salt. Cook 3 minutes. Stir in water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 hour, adding more water by 1/4 cupfuls if chili becomes dry. (Can be made 1 day ahead. Cover; chill. Bring to a simmer before continuing.)

• Mix cheese and chipotle chilies. Stir remaining 1/2 cup cilantro and 1 cup cheese mixture into chili. Ladle chili into bowls. Top with tomatoes, sour cream and remaining cheese.

Tips

• *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.