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Not your mom's ground beef chili

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.