BEST GROUND BEEF CHILI

Why this recipe works most ground beef chiles are all about quick convenience, relying on jarred chili powders. This thick, spicy, ultrabeefy chili ratchets things up a notch with a homemade chili powder mixture combining smoky ancho chiles with ground tortilla chips, garlic powder, and potent, earthy spices. For even more smoky chile flavor, we added chipotle chiles in adobo to the beef as it cooked. We also made sure to stir in any orange fat that collected on the top of the cooked chili before serving it, since this fat contained so much of the flavor from the fat soluble spices in the chili powder. Serve up this chili at your next TV game day gathering along with your favorite chili toppings. Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are great choices.

SERVES: 8 to 10

TOTAL TIME: 2 hours 30 minutes

INGREDIENTS:

• 2 pounds 85 percent lean ground beef
• 2 tablespoons plus 2 cups water
• Salt and pepper
• ¾ teaspoon baking soda
• 3 ounces (6 to 8) ancho chiles, stemmed, seeded, and torn into 1-inch pieces (1½ cups)
• 1 ounce tortilla chips, crushed (¼ cup)
• 2 tablespoons ground cumin 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons dried oregano
• ½ teaspoon dried thyme
• 1 (14.5-ounce) can whole peeled tomatoes
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1–2 teaspoons minced canned chipotle chile in adobo sauce
• 1 (15-ounce) can pinto beans
• 2 teaspoons sugar
• 2 tablespoons cider vinegar
• Lime wedges
• Coarsely chopped cilantro
• Chopped red onion

INSTRUCTIONS:

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1½ teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Meanwhile, toast anchos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer to food processor and let cool slightly, about 5 minutes. Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper and process until finely ground, about 2 minutes; transfer to bowl. Process tomatoes and their juice in now-empty work bowl until smooth, about 30 seconds.
3. Heat oil in now-empty pot over medium-high heat until shimmering. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon into pieces no larger than ¼ inch, until beef is browned and fond begins to form on bottom of pot, 12 to 14 minutes. Add ancho mixture and chipotle and cook, stirring frequently, until fragrant, 1 to 2 minutes.
4. Add remaining 2 cups water, beans and their liquid, sugar, and processed tomatoes. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, place in oven, and cook until meat is tender and chili is slightly thickened, 1½ to 2 hours, stirring occasionally to prevent sticking.
5. Remove chili from oven and let sit, uncovered, for 10 minutes. Stir in vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately.