Americas Test Kitchen Beef Chunk Chili Recipe

Photo: Courtesy of Melt's Illustrated

This ground beef chili from Cook's Illustrated uses 85 percent lean ground beef for richness and flavor.

Nosotros use but pocket-size amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with common salt and baking soda. Both ingredients assist the meat concord on to moisture, so it doesn't shed liquid during cooking. This means that 2 pounds of beefiness tin be browned in just one batch. Nosotros also simmer the meat for 90 minutes to fully tenderize it. Finally, our bootleg chili pulverisation uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a alloy of herbs and spices to circular it out. We make certain to stir in any fatty that collects on the top of the chili before serving since information technology contains much of the flavor from the fat-soluble spices in the chile powder.

Best Ground Beef Chili
Serves 8 to 10

INGREDIENTS

• 2 pounds 85 percent lean ground beef
• 2 tablespoons plus 2 cups water
• Common salt and pepper
• ¾ teaspoon baking soda
• 6 dried ancho chiles, stemmed, seeded, and torn into one-inch pieces
• one ounce tortilla fries, crushed (¼ cup)
• 2 tablespoons ground cumin
• one tablespoon paprika
• one tablespoon garlic powder
• 1 tablespoon basis 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
• i—2 teaspoons minced canned chipotle chiles in adobo sauce
• 1 (15-ounce) can pinto beans
• 2 teaspoons sugar
• 2 tablespoons cider vinegar
• Lime wedges
• Coarsely chopped cilantro
• Chopped red onion

INSTRUCTIONS

Diced avocado, sour foam, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips and/or plenty of steamed white rice.

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beefiness with 2 tablespoons water, i 1/2 teaspoons salt, and blistering soda in basin until thoroughly combined. Set bated for 20 minutes.

two. Meanwhile, identify anchos in Dutch oven set up over medium-high oestrus; toast, stirring oft, until fragrant, four to vi minutes, reducing rut if anchos begin to fume. Transfer to nutrient processor and let cool.

iii. Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and procedure until finely ground, about 2 minutes. Transfer mixture to basin. Process tomatoes and their juice in now-empty workbowl until smooth, about thirty seconds.

4. Oestrus oil in now-empty pot over medium-high heat until shimmering. Add onion and melt, stirring occasionally, until softened, iv to 6 minutes. Add together garlic and melt until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beefiness is browned and fond begins to form on pot lesser, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring oftentimes, until fragrant, 1 to 2 minutes.

5. Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen whatever browned $.25. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, ane 1/2 to 2 hours, stirring occasionally to forestall sticking.

6. Remove chili from oven and allow stand up, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, and so add together vinegar and flavour with table salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)

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Source: https://www.kcet.org/food-discovery/food/weekend-recipe-best-ground-beef-chili