This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
Ingredients
- 4 dried mild- to medium-heat chilies, such as anchos, pasillas, cascabel or New Mexican, seeded and stemmed
- 3 cups beef stock
- 2 tablespoons olive or vegetable oil
- 4 slices meaty bacon or 1/4 pound slab, finely diced
- 2 pounds ground sirloin
- Salt and pepper
- 2 tablespoons chipotle in adobo purée or Gebhardt’s dry chili powder blend
- 2 tablespoons (a couple scant palmfuls) cumin
- 1 tablespoon (a scant palmful) coriander
- 1 tablespoon (a scant palmful) sweet paprika
- 1 teaspoon (1/3 palmful) allspice
- 1 teaspoon (1/3 palmful) oregano
- 1 large onion, finely diced
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire
- 2 14-ounce cans diced tomatoes with chilies
- 1 15-ounce can pinto beans
- 2 tablespoons masa harina, polenta or grits
Toppings:
- 12 to 18 individual bags Fritos corn chips
- Shredded cheddar cheese
- Minced white onions
- Pickled jalapeños
- Chopped cilantro
- Sour cream