Best ground beef chili from Cook’s Illustrated Magazine, Nov/Dec 2015 (page 9)

  • ground beef
  • canned chipotle chiles in adobo sauce
  • ground coriander
  • ground cumin
  • garlic powder
  • onions
  • dried oregano
  • paprika
  • canned tomatoes
  • apple cider vinegar
  • dried ancho chiles
  • tortilla chips
  • dried thyme
  • canned pinto beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • agendafan on March 02, 2021

    We absolutely love this chili. It has a wonderful umami flavour and I found the meat was not at all mushy. You have to cook it for the time specified

  • ashallen on October 06, 2019

    This chili was OK, but I won't make it again because I have another ground beef+bean chili recipe that I've been making for many years now and prefer to this one. I found the ground meat to have an odd soft/mushy texture and subdued browning flavors. I'm guessing this was from the baking soda treatment for the beef which I accidentally did for 60-90 minutes instead of the 20 minutes specified in the recipe - so the odd texture/flavor might have been the result of too much baking soda contact time. The sauce has more chili versus tomato flavor than some other chilies I've tried. [Cross-post for Annual Edition/Magazine.]

  • JKDLady on November 02, 2015

    This was a very heavy dish. All of us agreed that it would be good on nachos, but as for eating it alone, it wasn't our favorite.

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