Best Ground Beef Chili

, 2 h 20 min, Serves 8 to 10

A deep, complex chili built on toasted ancho chiles and spices, with ground beef braised low and slow until tender.

prepAdjust oven rack to lower-middle position and preheat to 275°F / 135°C
2 pounds 85% lean ground beef	Toss beef with water, salt & baking soda; rest 20 min		Add beef, break into ¼-inch pieces, brown 12–14 min	Stir in ancho mixture & chipotle, cook 1–2 min	Add water, beans, sugar & tomato purée; bring to boil	Cover, braise 275°F / 135°C, 1½–2 hrs, stirring occasionally	Rest 10 min uncovered, stir in fat, add vinegar & salt
2 tablespoons water (for beef)
1½ teaspoons salt, plus more to taste
¾ teaspoon baking soda
6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces	Toast ancho chiles 4–6 min, cool slightly	Grind anchos with chips, spices & pepper until fine
30 g 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
2 teaspoons black pepper
1 (14.5-ounce / 411 g) can whole peeled tomatoes	Purée tomatoes until smooth
1 tablespoon vegetable oil	Heat oil, sauté onion 4–6 min until soft	Add garlic, cook 1 min until fragrant
1 onion, chopped fine
3 garlic cloves, minced
1–2 teaspoons minced canned chipotle chile in adobo sauce
480 ml water (for chili)
1 (15-ounce / 425 g) can pinto beans
2 teaspoons sugar
2 tablespoons cider vinegar

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