Clark's Outpost Barbecue Restaurant Beef Chili with Chipotle Chiles and Cilantro

2 pounds lean ground beef

2 cups chopped onions

3 tablespoons ground cumin

3 tablespoons chili powder

1 1/2 tablespoons garlic powder

1 tablespoon chopped canned chipotle chiles in adobo sauce*

2 1/2 cups (or more) water

1 cup finely chopped fresh cilantro

Grated Cheddar cheese

Sour cream

Additional chopped onion

2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes.

3 minutes. Mix in

2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook

1 1/2 hours, adding more water by

1/4 cupsful if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately. Serves

*Canned chipotle chiles are available at Latin American markets, specialty foods stores and some supermarkets.