Ground Beef Chili

Let's Cook

1. Step 1.

   Adjust an oven rack to the lower-middle position and heat the oven to 275 degrees. In a large bowl, toss 2 pounds of 85 percent lean ground beef with 2 tablespoons water, 1½ teaspoons table salt, and ¾ teaspoon baking soda until thoroughly combined; set the beef aside for 20 minutes.

2. Step 2.

   While the beef rests, stem and seed 6 dried ancho chiles and tear them into 1-inch pieces. Place the chiles in a Dutch oven set over medium-high heat and toast, stirring frequently, until fragrant, 4 to 6 minutes, then transfer them to a food processor and let cool.

3. Step 3.

   Add 1 ounce crushed tortilla chips (¼ cup), 2 tablespoons ground cumin, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon ground coriander, 2 teaspoons dried oregano, ½ teaspoon dried thyme, and 2 teaspoons pepper to the food processor with the cooled anchos and process until finely ground, about 2 minutes. Transfer the ancho mixture to a bowl.

4. Step 4.

   Process 1 can whole peeled tomatoes and their juice in the now-empty food processor workbowl until smooth, about 30 seconds, and set the tomato puree aside.

5. Step 5.

   Heat 1 tablespoon vegetable oil in the now-empty Dutch oven over medium-high heat until shimmering. Add 1 finely chopped onion and cook, stirring occasionally, until softened, 4 to 6 minutes, then add 3 minced garlic cloves and cook until fragrant, about 1 minute.

6. Step 6.

   Add the rested beef to the pot and cook, stirring with a wooden spoon to break the meat up into ¼-inch pieces, until the beef is browned and fond begins to form on the pot bottom, 12 to 14 minutes.

7. Step 7.

   Add the ancho mixture and 1 to 2 teaspoons minced canned chipotle chile and cook, stirring frequently, until fragrant, 1 to 2 minutes.

8. Step 8.

   Add the remaining 2 cups water, 1 can pinto beans and their liquid, 2 teaspoons sugar, and the tomato puree. Bring the chili to a boil, scraping the bottom of the pot to loosen any browned bits, then cover, transfer to the oven, and cook until the meat is tender and the chili is slightly thickened, 1½ to 2 hours, stirring occasionally to prevent sticking.

9. Step 9.

   Remove the chili from the oven and let it stand, uncovered, for 10 minutes. Stir in any fat that has risen to the top, then add 2 tablespoons cider vinegar and season with salt to taste.

10. Step 10.

    Serve, passing lime wedges, coarsely chopped cilantro, and chopped red onion separately.