Ingredients: |
Ingredients: 2 pounds 85% lean ground beef
2 tablespoons + 2 cups water
Salt + pepper
3/4 tablespoon baking soda
6 dried ancho chilis, stemmed, seeded & torn into 1" peices
1 ounce tortilla chips
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon ground corriander
2 tsp огegano
1/2 teaspoon thyme
1(14.50z) can fire roasted tomatoes, diced
1 tablespoon oil
1 chopped fine.
3 garlic cloves, minced
1-2 teaspoon minced chipotle peppers in adobo sauce
1(15 ounce) can pinto beans
2 teaspoons sugar
2 tablespoons cider vinegar
Instructions
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Directions: |
Directions:Preheat oven 275°
Toss together beef, salt, pepper, 2 tablespoons water, and baking soda.
Set aside for 20 min.
For chili powder mix :
Toast anchos in Dutch oven over med-hi heat until fragrant (4-6 minutes).
Transfer to food processor to cool.
Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, 2 tablespoons pepper to food processor with anchos & process until fine (2 min).
Transfer to bowl.
Process tomatoes in food processor until smooth(20-30 seconds).
Heat oil in Dutch oven over med-hi heat until simmering.
Add onion, stir occasionally, until softened (4-6 min).
Add garlic, cook until fragrant (1 min).
Add beef, cook & break up meet until browned + fond forms on pot bottom (12-14 minutes).
Add 4-7 tablespoons chili powder mix and chipotle. cook, stir frequently, until fragrant (1-2 min).
Add 2 cups water, beans + liquid, sugar & tomato purrée.
Bring to boil, scraping up any browned bits. Cover, put into oven, cook 1'/- 2hrs, stir occasionally
Remove from oven, let stand 10 minutes
Stir in any floating fat
Add vinegar, season with salt to taste
Store in refrigerator up to 3 days or freeze 1 month |
This recipe for America’s Test Kitchen Chili is from