Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a Dutch oven, cook ground beef, 1 cup onion and garlic over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain. Stir in pasilla (or ancho chile) pepper, salt, cumin, paprika, oregano, cayenne pepper and cloves. Cook and stir for 2 to 3 minutes or until fragrant.
Stir in tomatoes, broth, beer (or additional broth) and mustard. Bring to a boil; reduce heat. Simmer, uncovered, about 40 minutes or until desired consistency.
In a small bowl, combine sour cream and cilantro. Top each serving of chili with sour cream mixture and red onion.