- 3 tablespoons vegetable oil
- 3 pounds ground beef chuck
- 2 large onions, finely chopped
- 1 green bell pepper, finely chopped
- 5 garlic cloves, minced
- 3 tablespoons pure ancho chile powder
- 3 tablespoons pure pasilla chile powder
- 3 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon sugar
- 2 teaspoons chopped thyme
- 2 teaspoons chopped oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 3 cups low-sodium beef broth
- One 15-ounce can pinto beans
- One 14-ounce can diced tomatoes with the juices
- 5 chipotle chiles in adobo, seeded and finely chopped
- 1 cup tomato sauce
- 1/4 cup tomato paste
- 1 tablespoon cider vinegar
- Juice of 1 lime
- 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.
- 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.
- 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.
The chili can be refrigerated for up to 3 days.
This spicy beef-and-bean chili needs a wine that can stand up to its bold flavors, like a California Zinfandel.