Best Ground Beef Chili

By Andrew Janjigian via America’s Test Kitchen with Annie’s adaptations

Ingredients

2 pounds 85 percent lean ground beef

2 tablespoons plus 2 cups water

Salt and pepper

¾ teaspoon baking soda

1 ounce tortilla chips, crushed (can use food processor to accomplish) (¼ cup) OR 1/4 cup fine core meal or masa corn flour

2 tablesponds chili powder

2 tablespoons ground cumin

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon ground coriander

2 teaspoons dried oregano½ teaspoon dried thyme

1 (14.5-ounce) can crushed 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 (black beans or kidney beans may also be used according to your preference).

2 teaspoons sugar

2 tablespoons cider vinegar

Lime wedge

Coarsely chopped cilantroChopped red onion

Preparation

1. Toss 2 pounds 85 percent lean ground beef with 2 tablespoons water, 1½ teaspoons table salt, and ¾ teaspoon baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Add 1 ounce crushed tortilla chips, 2 tablesppons chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon ground coriander, 2 teaspoons dried oregano, ½ teaspoon dried thyme, and 2 teaspoons pepper to bowl and combine thoroughly with a fork or whisk.
3. Heat 1 tablespoon vegetable oil in now-empty pot over medium-high heat until shimmering. Add 1 finely chopped onion and minced garlic (process in foor processor for ease) and cook, stirring occasionally, until softened, 4 to 6 minutes. Add beef and cook, stirring with wooden spoon to break meat up into ¼-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes.
4. Add 1 to 2 teaspoons minced canned chipotle chiles; cook, stirring frequently, until fragrant, 1 to 2 minutes. Add remaining 2 cups water, 1 can pinto beans and their liquid, 2 teaspoons sugar, and crushed tomatoes. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven (or cook on stovetop on low heat if not using dutch oven), and cook until meat is tender and chili is slightly thickened, 1½ to 2 hours, stirring occasionally to prevent sticking.
5. Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add 2 tablespoons cider vinegar and season with salt to taste. Serve, passing lime wedges, coarsely chopped cilantro, and chopped red onion separately.