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Ingredients
  • 2pounds 85 percent lean ground beef
  • 2tablespoons plus 2 cups water
  • Salt and pepper
  • ¾teaspoon baking soda
  • 6dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
  • 1ounce tortilla chips, crushed (¼ cup)
  • 2tablespoons ground cumin
  • 1tablespoon paprika
  • 1tablespoon garlic powder
  • 1tablespoon ground coriander
  • 2teaspoons dried oregano
  • ½teaspoon dried thyme
  • 1(14.5-ounce) can whole peeled tomatoes
  • 1tablespoon vegetable oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 to 2teaspoons minced canned chipotle chiles in adobo sauce
  • 1(15-ounce) can pinto beans
  • 2teaspoons sugar
  • 2tablespoons cider vinegar
  • Lime wedges
  • Coarsely chopped cilantro
  • Chopped red onion
  • InstructionsSERVES 8 TO 10
  • note: NOTE FROM THE TEST KITCHEN Diced avocado, sour cream, 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.
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