Best Ground Beef Chili

- 2 pounds 85 percent lean ground beef - 2 tablespoons plus 2 cups water - Salt and pepper - 3/4 teaspoon baking soda - 6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces - 1 ounce tortilla chips, crushed (1/4 cup) - 2 tablespoons ground cumin - 1 tablespoon paprika - 1 tablespoon garlic powder - 1 tablespoon ground coriander - 2 teaspoons dried oregano - 1/2 teaspoon dried thyme - 1 (14.5-ounce) can whole peeled tomatoes - 1 tablespoon vegetable oil - 1 onion, chopped fine - 3 garlic cloves, minced - 1 1/2 teaspoons minced canned chipotle chile in adobo sauce - 1 (15-ounce) can pinto beans - 2 teaspoons sugar - 2 tablespoons cider vinegar - Lime wedges - Coarsely chopped cilantro - Chopped red onion

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss the 2 pounds ground beef with 2 tablespoons water, 1 1/2 teaspoons salt, and 1/2 teaspoon baking soda in a bowl until thoroughly combined. Set aside for 20 minutes. 2. Meanwhile, toast the 6 dried ancho chiles in a Dutch oven over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes. Transfer to a food processor and let cool. 3. Add the 1 ounce crushed tortilla chips, 2 tablespoons ground cumin, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon ground coriander, 2 teaspoons dried oregano, 1/2 teaspoon dried thyme, and 2 teaspoons pepper to the processor with the anchos and process until finely ground, about 2 minutes. Transfer to a bowl. Process the whole peeled tomatoes and their juice until smooth, about 30 seconds. 4. Heat the 1 tablespoon vegetable oil in the pot over medium-high heat until shimmering. Add the chopped onion and cook until softened, 4 to 6 minutes. Add the 3 minced garlic cloves and cook 1 minute. Add the beef and cook, breaking it into 1/2-inch pieces, until browned and fond forms, 12 to 14 minutes. 5. Add the ancho mixture and 1 to 2 teaspoons minced chipotle chile; cook 1 to 2 minutes. Add the remaining 2 cups water, the pinto beans with their liquid, 2 teaspoons sugar, and tomato puree. Bring to a boil, scraping up browned bits. Cover, transfer to the oven, and cook until the meat is tender and the chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally. 6. Remove from the oven and let stand uncovered for 10 minutes. Stir in any fat that has risen to the top, then add the 2 tablespoons cider vinegar and season with salt to taste. Serve with lime wedges, cilantro, and chopped red onion.

Added from America's Test Kitchen by DKG