Instructions: 1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan.

2. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil. Cover, reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro sprigs, if desired.

When Im in the mood for chili, this is the recipe I turn to. We printed it back in 1989, and, in my opinion, it cant be equaled. The only ingredient I dont usually have on hand is the ground lamb, but you can use ground beef instead, and it still delivers. - Associate Food Editor Maureen Callahan

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