Four-chile Chili

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 1/2 lbs ground sirloin or 3 1/2 lbs chuck
• salt & freshly ground black pepper
• 1 large spanish onion, coarsely chopped (1 1/2 pounds)
• 8 large garlic cloves, minced
• 3 large jalapeno chiles, seeded and minced
• 3 tablespoons dried ancho chile powder
• 2 1/2 tablespoons sweet paprika
• 1/4 cup tomato paste
• 2 (28 ounce) cans peeled italian tomatoes, coarsely chopped and juices reserved
• 3 cups chicken stock or 3 cups beef stock or 3 cups low sodium chicken broth
• 2 (19 ounce) cans kidney beans, drained and rinsed
• 2 chipotle chiles in adobo, seeded and minced
• 1 tablespoon dried oregano
• 1 pinch cinnamon
• coarsely chopped fresh cilantro, for serving
• sour cream, for serving

Recipe

• 1 heat the olive oil in a enameled cast-iron casserole. add half the ground beef in large chunks and season with salt and pepper. cook over moderately high heat until brown on the bottom, about 4 minutes. stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. transfer to a plate and repeat with the remaining meat.
• 2 pour off all but 2 tablespoons of the fat from the casserole. add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes. add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. bring to a simmer over moderately high heat. reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.
• 3 add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. season with salt, pepper and a large pinch of cinnamon. remove from the heat and let stand for at least 20 minutes. reheat before serving.
• 4 serve the chili in bowls, topped with a generous sprinkling of cilantro. pass the sour cream at the table.