Description
A hearty, flavorful chili packed with ground beef, spices, and a hint of chipotle heat.
Ingredients
Scale
- 2 pounds 85 percent lean ground beef
- 2 tablespoons plus 2 cups water
- Salt and pepper
- ¾ teaspoon baking soda
- 6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
- 1 ounce tortilla chips, crushed (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
- 1 (14.5-ounce) can whole peeled tomatoes
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1—2 teaspoons minced canned chipotle chile in adobo sauce
- 1 (15-ounce) can pinto beans
- 2 teaspoons sugar
- 2 tablespoons cider vinegar
- Lime wedge
- Coarsely chopped cilantro
- Chopped red onion
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the ground beef and brown, breaking it up with a spoon.
- Season with salt, pepper, baking soda, cumin, paprika, garlic powder, coriander, oregano, thyme, and crushed tortilla chips; stir to combine.
- Add the ancho chiles, chipotle chile, and water; simmer for 10 minutes.
- Stir in the whole peeled tomatoes (crushed), sugar, and cider vinegar; cook for 5 minutes.
- Add the pinto beans and continue simmering for 20 minutes, adjusting seasoning.
- Taste and adjust salt, pepper, and lime juice as needed.
- Serve in bowls, garnished with chopped cilantro and chopped red onion.
- Offer lime wedges on the side for extra brightness.
- Enjoy with your favorite toppings.
Notes
For extra depth, toast the ancho chiles lightly before using.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chili, ground beef, spicy