Ground Beef Chili

This chili is delicious and easy to put together, but it does need some time to cook.  The recipe is from Cook's Illustrated with only two changes that are noted below.  It has two aspects that I find interesting.  First, you make your own chili powder from ground dried chilies.  Second, the ground beef is mixed with a bit of water and baking soda to encourage browning and to keep the meat tender and juicy.  The baking soda works on both fronts. 

This makes about 2-3 quarts

Ingredients:

• 2 pounds 90% lean ground beef (the recipe purposely calls for 85% lean since the fat carries flavor, I think it is too fatty)
• 2 tablespoons plus 2 cups of water
• 3/4 teaspoon baking soda
• Salt & pepper
• 6 dried ancho chilies, stemmed, seeded and torn into one inch pieces
• 1 ounce tortilla chips – OR – 2 corn tortillas torn into pieces (you could also use a couple of tablespoons of cornmeal)
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons dried oregano
• ½ teaspoon dried thyme
• 1 14.5 ounce can of whole peeled tomatoes
• 1 tablespoon of vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-2 teaspoons minced canned chipotle chile in adobo sauce (I used Olo's Chipotle paste in a tube that I found at Sur La Table)
• 1 15 ounce can pinto beans
• 2 teaspoons sugar
• 2 tablespoons cider vinegar
  

Directions:

1. Heat oven to 275 degrees.
2. In a medium bowl, mix two tablespoons of water with the baking soda, and mix in the ground beef until thoroughly combined.  Set aside for 20 minutes.
3. Place ancho chilies in a Dutch oven over medium high heat and toast, stirring frequently for 4-6 minutes.
   
4. Place anchos, tortilla chips or tortillas, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper in the bowl of food processor and process until finely ground, about two minutes.  Transfer to a bowl.
   
   
   
   
5. Process tomatoes and their juice in the now empty processor until smooth.
   
6. Heat oil in Dutch oven over medium high heat.  Add onion and cook until softened, about 4-6minutes.
   
7. Add garlic and still for another minute.
8. Add ground beef mixture to pan and cook for 12-14 minutes, stirring with a wooden spoon to break up the meat, until the beef is browned. 
   
   
   
   
9. Add the chili mixture and the chipotle and cook for 1-2 minutes to bloom the spices.
   
10. Add the 2 cups of water, the beans and their liquid, the tomatoes, and the sugar.  Bring to a boil, scraping the bottom of the pot to loosen any fond.
    
11. Cover the pot and transfer to the oven and cook for 1.5 to 2 hours.
12. Remove the chili from the oven and let stand, uncovered for 10 minutes.  Stir in the vinegar and season to taste with salt.
    

This may be made ahead and frozen.

Serve with any of the following:

Cheese, sour cream, chopped white or green onion, avocado, cilantro, lime 

Corn muffins are great with chili too!