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 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1214.87 Kcal (5086 kJ) | ||
| Calories from fat | 662.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.58g | 113% | |
|---|---|---|---|
| Cholesterol | 237.88mg | 79% | |
| Sodium | 2770.4mg | 115% | |
| Potassium | 1118.05mg | 24% | |
| Total Carbs | 54.9g | 18% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 83.83g | 168% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 1mg | 35% | |
| Iron | 4.3mg | 24% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 302.95 Kcal (1268 kJ) | ||
| Calories from fat | 165.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.35g | 113% | |
|---|---|---|---|
| Cholesterol | 59.32mg | 79% | |
| Sodium | 690.85mg | 115% | |
| Potassium | 278.81mg | 24% | |
| Total Carbs | 13.69g | 18% | |
| Sugars | 1.01g | 16% | |
| Dietary Fiber | 0.86g | 14% | |
| Protein | 20.9g | 168% | |
| Vitamin C | 1.4mg | 9% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 1.1mg | 24% | |
| Calcium | 13.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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