Ground Beef Chili

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Oven rack to lower-middle position. Oven 275. Toss beef with 2 Tbsp water, 1 Tbsp kosher salt, and baking soda in a bowl until thoroughly combined. Set aside.

Step 2

Meanwhile, place anchos in Dutch oven on stove over med-high heat. Stir frequently, until toasted and fragrant, 4-6 min. Transfer to a food processor and allow to cool.

Step 3

Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 tsp pepper and processs until finely ground, about 2 min. Transfer mixture to bowl. Process tomatoes until smooth, about 30 sec.

Step 4

Heat oil over med-high heat in Dutch oven. Add onion and stir occasionally until softened, 4-6 min. Add garlic and cook until fragrant, about 1 min. Add beef and stir with wooden spoon to break up into ¼-inch pieces, until browned and fond begins to form 12-14 min. Add spice mixture and chipotle and cook until fragrant, 1-2 min.

Step 5

Add 2 cups water, undrained beans, sugar, and tomato puree. Bring to a boil, deglazing bottom of pan.

Step 6

Cover, transfer to oven, and cook, stirring occasionally until meat is tender tender and chili is slightly thickened, 1½-2 hrs.

Step 7

Remove chili from oven and let stand, uncovered, about 10 min. Stir in vinegar and season to taste.