Ground Beef Chili

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 275°F.

2. 2

   Treat the beef

   In a medium bowl, mix the 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. 3

   Toast the ancho chiles

   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. 4

   Make the chili spice blend

   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. 5

   Blend the tomatoes

   Add the whole peeled tomatoes with their liquid to the food processor and blend until smooth, about 30 seconds. Set aside.

6. 6

   Cook the aromatics

   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. Stir in the minced garlic and cook for an additional minute until fragrant.

7. 7

   Brown the beef

   Add the ground beef mixture to the pot, breaking it up with a wooden spoon into 1/4-inch pieces. Cook until browned, about 12–14 minutes.

8. 8

   Build the chili

   Add the prepared spice mixture and minced chipotle chiles in adobo sauce. Stir well and cook for 2 minutes. 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.

9. 9

   Braise in the oven

   Cover and transfer the pot to the oven. Cook for 2 hours, stirring occasionally.

10. 10

    Finish and serve

    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. Serve with lime wedges, chopped cilantro, chopped red onion, diced avocado, a dollop of sour cream, shredded Monterey Jack cheese, and tortilla chips.