Ingredients
2 lbs 85% lean ground beef
2 tbs + 2 cups water
salt
pepper
3/4 tsp baking soda
3 dried ancho chiles, stemmed, seeded and torn into 1-inch pieces
3 dried New Mexico chiles
1/2 oz dried shitake mushrooms, chopped coarse
1 oz tortilla chips, crushed (1/4 cup)
1 tbs ground cumin
1 tbs paprika
1 tbs garlic powder
1 tbs ground coriander
2 tsp dried oregano
1/2 tsp dried thyme
28 oz whole peeled tomatoes
1 tbs vegetable oil
2 tbs tomato paste
1 tbs anchovy paste
1 onion, chopped fine
3 garlic cloves, minced
3 tbs soy sauce
1 tsp canned chipotle chiles in adobo, minced
15 oz canned pinto, black, or red kidney beans
15 oz canned navy or cannellini beans
2 tsp sugar
2 tbs cider vinegar
Garnish:
fresh cilantro
sour cream
avocado
lime wedges
Directions
1
1. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Arrange anchos and New Mexican chiles on rimmed baking sheet and toast until fragrant and puffed, about 8 minutes. Transfer to plate and let cool, about 5 minutes. Stem and seed anchos and New Mexican chiles.
3. Lower oven to 275
4. Add tortilla chips, mushrooms, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with chiles and process until finely ground, about 2 minutes. Transfer mixture to bowl.
5. Process tomatoes and their juice and soy sauce in now-empty workbowl until smooth (try until chunky instead), about 30 seconds.
6. Heat oil in Dutch over over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
7. Add garlic, tomato paste, and anchovy paste and cook until fragrant, about 1 minute.
8. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes.
9. Add spice mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
10. Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
11. Remove chili from oven, stir chili well, and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste.
12. Serve, passing lime wedges, cilantro, avocado, and sour cream separately. (Chili can be made up to 3 days in advance.)