8 servings cilantro leaves coarsely chopped for serving
1 pinch cinnamon
8 large garlic cloves minced
3.5 pounds ground sirloin
56 ounce tomatoes italian peeled coarsely chopped canned
3 large jalapeño chiles minced seeded
2 tablespoons olive oil
1.5 pounds onion spanish coarsely chopped
1 tablespoon oregano dried
8 servings salt and pepper black freshly ground
8 servings cup heavy whipping cream sour for serving
2.5 tablespoons paprika sweet
0.3 cup tomato paste
Equipment
bowl
Directions
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.
Pour off all but 2 tablespoons of the fat from the casserole.
Add the onion, garlic and jalapeos 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.
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.
Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.
Make Ahead: The chili can be refrigerated for up to 4 days and frozen for up to 2 months.
