Yield: 2 servings
- 1/2 pound ground beef (I prefer chuck)
- Kosher salt
- 1/2 small onion, chopped (1/4 cup)
- 2 teaspoons ancho or New Mexico ground chile
- 1/2 teaspoon ground cumin
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon dried oregano
- 1/4 cup beer (or water)
- 2/3 cup ancho chile sauce
- 3 tablespoons tomato sauce
- 1 teaspoon pureed chipotle chile in adobo*
- Optional: 1 cup drained cooked pinto beans
2. Add the ground chile, garlic, cumin and oregano and cook for a minute or two, until spices are fragrant.
3. Turn the heat to medium high and deglaze the pan with the beer or water, stirring to loosen the browned bits from the bottom of the pan. Cook until most of the beer has evaporated.
4. Turn the heat to medium low. Add the remaining ingredients and stir to combine. Bring to a simmer and cover the pan. Cook for 15 to 25 minutes, or until mixture has thickened enough that a spoonful of meat mostly holds its shape. Adjust seasoning.
* To make pureed chipotles, empty a can of chipotles in adobo sauce into the bowl of a small food processor or blender and blend until mostly smooth. The puree will keep for weeks in the refrigerator or months in the freezer.