(SERVES 6-8)

2 pounds 85/15 ground beef
2 T water
2 t salt
1 t baking soda

Mix ingredients well and allow to sit on counter for 20 minutes while you prepare the other ingredients.

5-6 Dried Ancho chiles (seeded and torn into 1” pieces)

Place chiles in a dry Dutch oven over medium / medium high heat. Toss until chiles are fragrant and slightly smoking. Careful not to burn. Remove chiles to the bowl of a food processor. Allow cooling.

1/3 C fritos
2 T cumin
1 T paprika
1 T garlic powder
1 T ground coriander
2 t dried oregano
1/2 t dried thyme
2 t black pepper

Combine fritos and spices with cooled chiles in the food processor. Process until chiles are completely broken down and ingredients are well combined. Place spice mix into a bowl for later use.

1 – 14.5 ounce can of whole peeled tomatoes

Place tomatoes and juice into the now empty processor bowl and puree.

3 T vegetable oil
1 yellow onion, small dice
4 cloves garlic, minced

Place oil into preheated Dutch oven. Add onion and a pinch of salt and black pepper. Once onion is translucent, add garlic. Once fragrant, add ground beef. Cook beef until browned. Drain off excess fat/liquid.

1 – 14.5 ounce can of pinto beans (optional)
1 T minced chipotle in adobo sauce
2 1/2 C water
2 t sugar

2 T apple cider vinegar

Return meat to Dutch oven and add spice mix, pureed tomatoes, beans, chipotle, water and sugar. Place Dutch oven in a preheated 275 degree oven for two hours. Stir chili after one hour of cooking. Remove from oven, uncover and allow chili to sit for 15 minutes. Before serving, add vinegar.