Serves 8 to 10
3 Tbs. sunflower oil
6 medium garlic cloves, minced
2 medium yellow onions, medium dice
4 chipotles in adobo sauce, minced
1/4 cup New Mexico ground chili powder (mild, medium or hot)
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. dried oregano
2 lbs. ground chuck
5 tsp. kosher salt
2 cups dried pinto beans, cooked using basic bean method
1, 28-ounce can crushed tomatoes
1, 28-ounce can diced tomatoes
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until simmering.
Add the garlic & onions, season with salt & freshly ground black pepper, stirring occasionally, until the onions are soft & just starting to brown.
Add the chipotles, ground chili, cumin, paprika & oregano. Stir to coat the onions & cook until the spices are medium brown in color and fragrant, about 1 minute….but don’t let them burn.
Add the ground beef & salt. Stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices.
Add the cooked beans & tomatoes, along with the juices & stir to combine.
Bring to a boil then reduce the heat to low, and simmer, uncovered & stirring occasionally, for 1 1/2 to 2 hours. Season with salt to taste.