Best Ground Beef Chili

By norsegal8

Ingredients

• 2 lbs. ground chuck
• 2 cups plus 2 Tbsp. water
• salt and pepper
• 3/4 tsp. baking soda
• 6 dried ancho chilies, stemmed, seeded and torn into 1-inch pieces
• 1 ounce tortilla chips, crushed (1/4 cup)
• 2 Tbsp ground cumin
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• 1 Tbsp coriander
• 2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 Tbsp vegetable oil
• I onion chopped fine
• 3 garlic cloves, minced
• 1 - 2 tsp. minced canned chipotle chili in adobo
• 1 (15-ounce) can pinto beans
• 2 tsp sugar
• 2 Tbsp apple cider vinegar

Details

Adapted from yahoo.com

Preparation

Step 1

1. Adjust the oven rack to the lower-middle position and heat the oven to 275 degrees. Toss the beef with 2 Tbsp. water, 1 1/2 tsp. salt and baking soda in a bowl until thoroughly combined. Set aside for 20 minutes.

2. Meanwhile, toast the anchos in a Dutch oven over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes, reducing the heat if the anchos begin to smoke. Transfer to a food processor and let cool.

3. Add the tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme and 2 tsp. pepper to food processor and process until finely ground, about 2 minutes. Transfer the mixture to a bowl. Process the tomatoes and their juice in now-empty work bowl until smooth, about 30 seconds.

Heat the oil in the now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add the beef and cook, stirring to break the meat up into 1/4 inch pieces, until the beef is browned and fond forms on the bottom of the pot, 12 to 14 minutes. Add the ancho mixture and the chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.

4. Add the tomato puree, remaining 2 cups of water, beans and their liquid, and the sugar. Bring to a boil, scraping the bottom of the pot to loosen any browned bits. Cover, transfer to the oven, and cook until the meat is tender and the chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.

5. Remove the chili from the oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to the top of the chili, then add the vinegar and season with salt to taste. Serve.