Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.

Step 2    

Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, chile powders, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.

Step 3    

Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar. Simmer the chili over low heat for 1 1/2 hours, stirring occasionally. Add the lime juice, season with salt and serve.

Make Ahead

The chili can be refrigerated for up to 3 days.

Suggested Pairing

This spicy beef-and-bean chili needs a wine that can stand up to its bold flavors, like a California Zinfandel.

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