Smoky Beef and Bean Chili
Ingredients
- 2 pounds ground sirloin
- 1 teaspoon baking soda
- 4 dried Ancho chilies, seeded and stemmed
- 3 cups beef stock
- 2 tablespoons canola or olive oil
- 4 slices meaty bacon or 1/4 pound slab, finely diced
- Salt and pepper
- 2 tablespoons (a couple scant palmfuls) cumin
- 1 tablespoon (a scant palmful) coriander
- 1 tablespoon (a scant palmful) sweet paprika
- 1 teaspoon (1/3 palmful) allspice
- 1 teaspoon (1/3 palmful) oregano or marjoram
- 1 large onion, finely diced
- 4 cloves garlic, chopped
- 2 tablespoons chipotle in adobo, pasted or finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire
- 2 14-ounce cans diced tomatoes with chilies
- 1 15-ounce can pinto beans or black beans
- 2 tablespoons masa harina, polenta or grits or tortilla crumbs
For the Toppings:
- Fritos
- Minced white onions
- Cilantro leaves
- Sour cream or crème fraiche
Preparation
Combine meat with baking soda and 2 tablespoons water, let stand 30 minutes. This will make meat brown deeper and crispier.
Soak Anchos in stock over low heat to reconstitute the peppers; purée in a food processor.
Serve in shallow bowls with toppings.