Source: Clark's Outpost Barbecue Restaurant, Tioga, Texas, as found in Bon Appetit's July 1995 issue

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

Saut