I reformulated our taco seasoning using a blend of Pasilla Negra, Ancho and Chipotle Chiles this summer and it works so well in warming bowl of ground beef chili. I doubled this batch and had plenty of leftovers for the week. This recipe comes out on the mild to medium spice level.
Preheat oven to 275 degrees.
1. Toss beef with 2 tablespoons water, 1 teaspoon Kosher salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Chop onion and set aside. Process tomatoes and their juice until a smooth tomato puree, about 30 seconds in a food processor. Set tomato puree aside in a separate bowl.
3. Heat oil in a large oven safe pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add beef and cook, stirring with wooden spoon to break meat up into small pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add taco seasoning and cook until fragrant, about 1 minute.
4. Add remaining 2 cups water, beans and their liquid, cornmeal 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, 2 hours, stirring occasionally to prevent sticking.
5. Remove chili from oven and let stand, uncovered, for 10 minutes. Add vinegar, season with salt to taste and stir before serving. Serve with lime wedges and chopped red onion.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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