Four-alarm Chili

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds ground beef (80/20)
• 2 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 1 each yellow onion – finely chopped
• 1 each jalapeño – seeded and finely chopped
• 1 each serrano chile – seeded and finely chopped
• 4 cloves garlic – minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoons dried oregano
• 1 teaspoons smoked paprika
• 0.5 teaspoons cayenne pepper
• 2 tablespoons tomato paste
• 2 each chipotle chiles in adobo – finely chopped
• 1 tablespoon adobo sauce (from chipotle can)
• 28 ounces crushed tomatoes, canned
• 2 cups beef broth, low sodium
• 30 ounces canned kidney beans – drained and rinsed
• 2 tablespoons masa harina
• 0.25 cups water
• 1 tablespoon apple cider vinegar
• scallions – sliced (for serving)
• cilantro leaves – chopped (for serving)
• cheddar cheese – shredded (for serving)
• sour cream – (for serving)
• lime wedges – (for serving)

Instructions

1. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat until shimmering, 2–3 minutes.
2. Add the ground beef, season with the kosher salt and black pepper, and cook, breaking it into small crumbles, until browned with just a few pink spots left, 6–8 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pot.
3. Add the yellow onion, jalapeño, and serrano; cook, stirring, until softened and translucent, 5–6 minutes.
4. Stir in the garlic and cook until fragrant, about 1 minute.
5. Sprinkle in the chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper; stir constantly to bloom the spices, 1 minute.
6. Add the tomato paste and cook, stirring, until darkened slightly and sticking in spots, 1–2 minutes.
7. Stir in the chopped chipotle chiles and the adobo sauce to coat the beef and aromatics, 30 seconds.
8. Pour in the crushed tomatoes and beef broth, scraping up any browned bits. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook, stirring occasionally, 45 minutes.
9. Stir in the canned kidney beans and continue to simmer uncovered until the flavors meld and the beef is tender, 20–30 minutes.
10. In a small bowl, whisk the masa harina with the water to make a smooth slurry. Stir the slurry into the chili and simmer until thickened and glossy, 8–10 minutes.
11. Stir in the apple cider vinegar, then remove from heat and let rest 5 minutes.
12. Ladle into bowls and serve with scallions, cilantro, cheddar cheese, sour cream, and lime wedges as desired.