Ground Beef Chili

Ingredients

• Ground beef

  85% lean meat / 15% fat, raw

  2 lb or 906g

• Water

  Plain, clean water

  2 ⅛ cup or 503g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Baking soda

  Leavening agents

  ¾ tsp or 3g

• Ancho Chile Pepper Sauce

  Ranch 1

  600g

• Tortilla chips

  Snacks, plain, white corn

  1 oz or 28g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Paprika

  Spices

  1 tbsp or 7g

• Garlic powder

  Spices

  1 tbsp or 10g

• Coriander seed

  Spices

  1 tbsp or 5g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Tomatoes

  Crushed, canned

  ⁷⁄₁₆ can (15 oz) or 198g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chile

  Patak's

  ⅔ tablespoon or 67g

• Pinto beans

  Immature seeds, frozen, cooked, boiled, drained, without salt

  15 oz or 425g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Vinegar

  Cider

  2 tbsp or 30g

• Limes

  Raw

  2 fruit or 134g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Onions

  Raw

  1 medium or 110g

Directions

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. 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. 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. Dice your onion and peel your garlic. 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. 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. Uncover chili and let it sit for 10-minutes. Meanwhile, prepare any of your garnishes. After 10 minutes stir to re-incorporate any fat that has risen to the top and add 2 tablespoons cider vinegar. Adjust seasoning with salt to taste. Serve, passing separately the lime wedges, cilantro, chopped onion and other garnishes. (source: https://myyearwithchris.wordpress.com/2015/10/20/best-ground-beef-chili/)

Similar Foods

• Basic Ground Beef Stuffed Peppers
• Sauteed Ground Beef and Veggies
• Ground Beef Omelet
• Paleo Ground Beef Stir-Fry
• Cheesy Beef Bake
• Cheese Meatballs