Not Your Mom’s Ground Beef Chili

This is not your mom’s ground beef chili. This is a chili full of flavor using dried, roasted chilis to give this American staple a big kick that will make you think differently about a bowl of chili. Toasting whole ancho and guajillo chilis before grinding them up in a food processor instead of using chili powder gives this chili a considerable depth of flavor. The flavor just blooms and transforms an ordinary chili to new heights. I based this chili on one I had seen on America’s Test Kitchen and added two kinds of dried chilis to give this ground beef chili even more flavor. This is definitely not your standard chili. It has a good amount of heat but not too much. The chilis bring the flavor to the party like a breath of fresh air with smokey and fruity notes that blend together wonderfully.

This time of year, when I have been out shoveling snow for hours in freezing temperatures, I want a bowl of something warm and comforting. I have always loved a good bowl of chili. There is something satisfying and filling about sitting down with a bowl of chili and some warm cornbread slathered with butter. It fills that need as nothing can. I think some people poo poo ground beef chili as the sad cousin of good chili with chunks of beef and no beans to be seen. I grew up with a chili using a dried packet of chili seasoning. I think there is a place for both kinds of chili and this is an excellent ground beef one. Ground beef chili has different textures and needs the beans for a balance I have added a can of great northern, but you can use any canned beans you desire. The problem has always been that ground beef chili hasn’t been cooked long enough, and the use of just chili powder can sometimes be bland and boring. Using dried chilis made this chili an incredible eating experience. This is not your mom’s ground beef chili!

I use the same Dutch oven that I use for baking sourdough. Any big pot will do if you don’t have one for this recipe. However, this one from Amazon is fantastic. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.) You can also find the dried chilis on amazon here and here if you don’t have access to a Mexican grocer or a good gourmet store near you. Both the ancho and guajillo chilies bring different flavors to the party and are worth seeking out.

Well, that is all for this week. I hope you are all staying safe and healthy out there. We all could use a big bowl of this ground beef chili, and this recipe is a fantastic version I hope you try. Please think of others on your choices. We all need to get through this together. Until next time!

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Not Your Mom’s Ground Beef Chili

A chili full of flavor using dried, roasted chilis to give this American staple a big kick 

Ingredients

• 2 pounds 85 percent lean ground beef
• 2 tablespoons plus 1 cup water
• Salt and pepper
• 3/4 teaspoon baking soda
• 6 dried ancho chiles stemmed, seeded, and torn into 1-inch pieces
• 2 dried guajillo chilis
• 1 ounce tortilla chips crushed (1/4 cup)
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 2 teaspoons ground black pepper
• 1 14.5-ounce can whole peeled tomatoes
• 1 tablespoon vegetable oil
• 1 large onion chopped fine
• 3 garlic cloves minced
• 1 —2 teaspoons minced canned chipotle chiles in adobo sauce
• 1 15-ounce can of pinto or great northern beans
• 2 teaspoons sugar
• 2 tablespoons cider vinegar
• For Garnish
• shredded cheddar cheese
• sour cream or plain nonfat yogurt
• chopped avocado
• chopped cilantro
• chopped red onions
• 2 tablespoons lime juice

Instructions

1. Mix together in a large bowl 2 tablespoons of water, 1 ½ teaspoon of salt, and the ¾ teaspoon of baking soda.
2. Add the ground beef and mix well.
3. Let sit for 20 minutes. The baking soda will help the ground beef keep its moisture and to brown.
4. Seed and take out the stem of the chilis. Tear them apart into 1-inch pieces
5. Toast the chilis in a large Dutch oven over medium heat until fragrant. Watch them carefully as they can go from fragrant to burned quickly.
6. Once they have been nicely toasted, take them off the heat and place the chilis into a food processor.
7. Add the cumin, garlic powder, ground coriander, oregano, thyme, and ground black pepper to the food processor.
8. Process until finely ground 2 to 3 minutes.
9. Set aside in a bowl or measuring cup.
10. Process the can of whole tomatoes until smooth.
11. Preheat the oven to 275°F
12. Heat the Dutch oven with a tablespoon of vegetable or olive oil over medium-high heat.
13. Add the chopped onion and let cook until softened and just beginning to brown.
14. Add the minced garlic and cook for a minute to let the garlic just begin to cook and become fragrant.
15. Add the ground beef and cook until the ground beef is nice and browned, breaking up the beef into small pieces. This will take about 12-15 minutes. Do not drain off the fat. You want the fat for flavor and to bring out the spices that are oil soluble.
16. Add the ground chili mixture and the finely chopped chilis in adobo sauce.
17. Cook for a few minutes to bloom the spices.
18. Stir in the can of pinto or great northern beans with the liquid, which will help thicken the chili.
19. Stir in the 2 teaspoons of sugar and the pureed tomatoes, and the 1 cup of water.
20. Cover the Dutch oven and place it in the preheated oven.
21. Bake for 2 hours.
22. Take the chili out of the oven and let sit covered for 10-20 minutes.
23. Stir in the apple cider vinegar and add any salt or black pepper if needed just before serving.
24. Serve with lots of shredded cheddar cheese, sour cream, or plain nonfat yogurt, chopped avocados, some chopped cilantro, and chopped red onions if desired. To finish, sprinkle some lime juice over everything to add some freshness.