2 hr 20 mins
Makes:8 to 10 servings
This chili is a satisfying combination of beef, beans, tomatoes, and spices.
Game plan: If you like milder spicing, you can reduce the number of chipotles used.
Like all stews, this chili improves as it sits, so it’s a great dish to make ahead.
This recipe was featured as part of our Nacho Recipes photo gallery.
3 tablespoons vegetable oil
6 medium garlic cloves, minced
2 medium yellow onions, medium dice
3 chipotles in adobo sauce, minced
1/4 cup chili powder
3 tablespoons ground cumin
2 tablespoons sweet paprika
2 pounds lean (15 percent fat) ground chuck
5 teaspoons kosher salt
3 (15-ounce) cans pinto beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until shimmering. Add the garlic and onions, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the onions are soft and just starting to brown, about 7 minutes.
Add the chipotles, chili powder, cumin, and paprika; stir to coat the onions; and cook until the spices are deep brown in color and fragrant, about 1 minute.
Add the ground beef and measured salt and stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices, about 6 minutes.
Add the beans and tomatoes with their juices and stir to combine. Bring to a boil, reduce the heat to low, and simmer, uncovered and stirring occasionally, for 1 1/2 to 2 hours. Season with salt and freshly ground black pepper as desired.