Best Ground Beef Chili

October 20, 2015

I never trust Chris Kimball when it comes to spicy food. His Yankee palate just doesn’t understand the flavors of southwestern cooking. True to form, today’s recipe is not nearly hot enough; zero-alarm chili. Also in the back of my mind is that Many of Chris Kimball’s chili recipes turn out to be very expensive (see this $26, 3-star chili). Plus my kids are just as happy with cheap, ground beef chili; So no reason to spend 3-times as much.

As unlikely as it seems; Chris Kimball reaches a happy medium with this recipe; rich flavor of freshly ground chiles, but easy to eat (just 1/4″-chunks ). Plus it uses $3/lb ground beef. Of course, while not hot enough (next time I will add 1/2 teaspoon of cayenne pepper), there is a lot of delicious complexity here. Definitely worth making; 4-stars, but I could easily see a hotter version almost reaching the maximum 5-stars.

Deliciously bold flavors, but easy peasy

Deliciously bold flavors, but easy peasy

Comment:

  1. It can sometimes be hard to find whole chiles, so I recommend buying them beforehand so you don’t have to run to multiple supermarkets. This recipe calls for Ancho chiles (in California they are called Pasillo; which are dried poblano peppers), but you can substitute guajillo which are hotter.
  2. Chris Kimball says that this chili can be made up to 3 days in advance. I recommend re-heating on the stove-top rather than the microwave, for better flavor. Just add a little water to maintain the desired consistency.

Rating: 4-stars.
Cost: $11. (not including garnishes).
How much work? Low/Medium.
How big of a mess? Medium.
Start time 3:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:

2-lbs 85% lean ground beef
2 cups + 2 tablespoons water
Salt and pepper
3/4-teaspoon baking soda
6 dried ancho chile
1 ounce tortilla chip, crushed (¼ 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
14-1/2-ounce can whole peeled tomatoes
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic clove, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
15-oz-can pinto bean
2 teaspoons sugar
2 tablespoons cider vinegar
2 Lime, cut into wedges
Coarsely chopped cilantro
Chopped red onion
Additional garnishes: diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese, tortilla chips and/or steamed white rice.

  1. Set a rack to lower-middle of your oven and pre-heat to 275-degrees. In a medium-sized bowl, add beef, 2 tablespoons water, 1-1/2 teaspoons salt, and 3/4-teaspoon baking soda. Toss until thoroughly combined, and set aside for 20 minutes.
  2. Meanwhile, remove the stems for the chiles and tear then into 1″-sized pieces. Set a Dutch oven set over medium-high burner; Add chiles and toast for 4 to 6 minutes until they become fragrant, stirring frequently. If the chiles begin to smoke, then reduce the burner. Allow to cool in the bowl of a food processor.
  3. Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to bowl food processor. Process for 2 minutes until it becomes finely ground. Empty spices into a small bowl. Process the tomatoes with their juice in the food processor for 30 seconds until smooth.
  4. Dice your onion and peel your garlic.
  5. Add 1 tablespoon vegetable oil to the empty Dutch oven, set over medium-high burner. Add diced onion at cook for 4 to 6 minutes until softened; stir occasionally. Press garlic directly into pot and cook for just 1 minutes. Add beef mixture from Step 1. Cook beef for 12 to 14 minutes; breaking up meat into 1/4″-pieces as it cooks. The beef should begin to brown and a fond should begin to form on the bottom of the Dutch oven. Add spice mixture from Step 3 and continue to cook and stir for 1 to 2 minutes; to bloom the spices.
  6. Add 2 cups of water, 2 teaspoons sugar, tomato puree, and pinto beans and their liquid. Bring up to a boil, and scrape the bottom of the pot to loosen any browned bits. Cover with lid, move to pre-heated  oven. Cook for 1-1/2 to 2 hours until the meat is tender and chili has slightly thickened. Stir occasionally to prevent the chili from sticking.
  7. Uncover chili and let it sit for 10-minutes. Meanwhile, prepare any of your garnishes.
  8. After 10 minutes stir to re-incorporate any fat that has risen to the top and add 2 tablespoons cider vinegar.
  9. Adjust seasoning with salt to taste. Serve, passing separately the lime wedges, cilantro, chopped onion and other garnishes.
A little extra effort; but big flavors

A little extra effort; but big flavors

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