Ground Beef Chili

Servings: 6

Prep Time: 20 min

Cook Time: 2.5 hr

Description

Perfect for a cool fall day or game night, this rich and hearty chili balances just the right amount of spice, smokiness, and seasoning. Slowly simmered to perfection, it's packed with tender ground beef, bold ancho chile flavor, and a medley of savory spices. Serve it with your favorite toppings for a crowd-pleasing meal that keeps you coming back for more.

Ingredients

Staples

1.5 teaspoon Salt plus more to taste
2 teaspoon White Sugar
0.75 teaspoon Baking Soda
0.25 cup Tortilla Chips crushed, plus more to serve
2.125 cup Water

Spices And Herbs

1 tablespoon Paprika
0.5 teaspoon Dried Thyme
2 teaspoon Dried Oregano
1 tablespoon Garlic Powder
2 teaspoon Ground Black Pepper plus more to taste
6 whole Dried Ancho Chile stemmed, seeded, and torn into 1-inch pieces
1 tablespoon Ground Coriander
2 tablespoon Ground Cumin

Oils And Vinegars

1 tablespoon Vegetable Oil
2 tablespoon Apple Cider Vinegar

Dairy And Eggs

1 cup Monterey Jack Cheese shredded; to serve

Meat

2 pound Ground Beef 85% lean

Produce

1 whole Red Onion chopped, to serve
8 ounce Avocado to serve
1 whole Yellow Onion finely chopped
3 clove Garlic minced
2 whole Lime cut into wedges, to serve
1 bunch Cilantro chopped, to serve

Canned Goods

14.5 ounce Whole Peeled Tomatoes
15 ounce Pinto Beans
2 teaspoon Chipotle Peppers in Adobo Sauce minced

Nutritional

calories585

carbohydrates38g

protein37g

fat32g

Step by Step Instructions

1
Preheat the oven to 275°F.
2
In a medium bowl, mix ground beef, 2 tablespoons of water, salt, and baking soda using your hands until well combined. Let stand at room temperature for 20 minutes.
3
Place a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the dried ancho chiles and toast, stirring frequently to prevent burning, until fragrant (about 5 minutes). Remove from heat and let cool.
4
In a food processor, add the toasted ancho chiles, crushed tortilla chips, ground cumin, paprika, garlic powder, ground coriander, dried oregano, dried thyme, and ground black pepper. Process for 2 minutes until finely ground. Transfer to a bowl.
5
Add the whole peeled tomatoes with their liquid to the food processor and blend until smooth (about 30 seconds). Set aside.
6
Return the pot to the stove over medium-high heat and add vegetable oil. Add the chopped yellow onion and cook, stirring occasionally, until softened (about 4-6 minutes).
7
Stir in the minced garlic and cook for an additional minute until fragrant.
8
Add the ground beef mixture to the pot, breaking it up with a wooden spoon into ¼-inch pieces. Cook until browned (about 12-14 minutes).
9
Add the prepared spice mixture and minced chipotle chiles in adobo sauce. Stir well and cook for 2 minutes.
10
Add 2 cups of water, pinto beans with their liquid, white sugar, and the blended tomatoes. Bring to a boil while scraping the bottom of the pot to mix in browned bits.
11
Cover and transfer the pot to the oven. Cook for 2 hours, stirring occasionally.
12
Remove from the oven and let stand, uncovered, for 10 minutes. Stir in the apple cider vinegar and adjust seasoning with additional salt and black pepper as needed.
13
Serve with lime wedges, chopped cilantro, chopped red onion, diced avocado, a dollop of sour cream, shredded Monterey Jack cheese, and tortilla chips.