Skip to content

Best Ground Beef Chili

Equipment Needed

  • Dutch oven
  • Food processor/blender

Ingredients

  • 2 lb 85% lean ground beef
  • 2 tbsp + 2 c water
  • Salt and pepper
  • ¾ tsp baking soda
  • 6 (68 g.) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
  • 1 oz tortilla chips, crushed (¼ c)
  • 2 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp ground coriander
  • 2 tsp dried oregano
  • ½ tsp dried thyme
  • 1 (14.5 oz) can whole peeled tomatoes
  • 1 tbsp vegetable oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1–2 tsp minced canned chipotle chile in adobo sauce
  • 1 (15 oz) can pinto beans
  • 2 tsp sugar
  • 2 tbsp cider vinegar
  • Lime wedges, for serving
  • Cilantro, coarsely chopped, for serving
  • Red onion, chopped, for serving

Instructions

  1. Prep the Meat: Adjust oven rack to lower-middle position and heat oven to 275 ℉. Toss beef with 2 tbsp water, 1½ tsp salt, and baking soda in bowl. Let stand for 20 minutes.
  2. Toast & Process Chiles: Toast anchos in Dutch oven over medium-high heat until fragrant (4-6 minutes). Transfer to food processor to cool.
  3. Make Spice Mixture: Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 tsp pepper to food processor. Process until finely ground (about 2 minutes). Transfer to bowl. Process tomatoes until smooth in empty processor.
  4. Cook Base: Heat oil in Dutch oven over medium-high heat. Cook onion until softened (4–6 minutes). Add garlic and cook 1 minute. Add beef, breaking into ¼-inch pieces, until browned (12–14 minutes). Add spice mixture and chipotle; cook 1–2 minutes.
  5. Simmer: Add remaining water, beans (with liquid), sugar, and tomato purée. Bring to boil, scraping bottom. Cover and transfer to oven. Cook 1½–2 hours, stirring occasionally.
  6. Finish: Let stand 10 minutes uncovered. Stir in fat that rises to top, add vinegar, and season with salt to taste. Serve with lime wedges, cilantro, and chopped onion.

Notes

  • Optional garnishes: diced avocado, sour cream, shredded Monterey Jack or cheddar cheese
  • Serve with tortilla chips and/or steamed white rice
  • Can be made up to 3 days in advance
  • Don't skim the fat—it contains important flavor compounds from the spices

Serves: 8–10

source: Adam

attribution: Andrew Janjigian