Pasilla Chili con Carne

• 3 cups water
• 6 dried pasilla chiles, stemmed, seeded
• 1 can (28 oz.) diced tomatoes, undrained, divided King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic
• 1 lb. lean ground beef
• 1/2 lb. Mexican chorizo, casing removed
• 1 onion, finely chopped Safeway 3 lb For $2.99 thru 02/09
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 2 cans (15 oz. each) pinto beans, rinsed
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided

1. Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min.
2. or until peppers are tender.
3. Drain peppers, reserving 1/2 cup of the cooking water.
4. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
5. Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min.
6. or until done, stirring frequently; drain.
7. Return meat to pan.
8. Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover.
9. Simmer on medium-low heat 30 min., stirring frequently.
10. Serve topped with cheese.

water, chiles, tomatoes, garlic, lean ground beef, chorizo, onion, ground cumin, chili powder, pinto beans, cheeses

Taken from www.kraftrecipes.com/recipes/pasilla-chili-con-carne-164431.aspx (may not work)