Smoky Chipotle Hot Dog Chili

• 1 poundground beef (80/20)
• ½ cupwater (for mashing)
• 1 smallyellow onion, finely diced
• 2garlic cloves, minced
• 1½ tablespoonschili powder
• 1½ teaspoonsground cumin
• ½ teaspoonsmoked paprika
• 2 pinchescinnamon
• ½ teaspoonblack pepper
• ½ teaspoonkosher salt (plus more to taste)
• 4 tablespoonswater (to deglaze)
• 8 ouncestomato sauce (one can)
• 1chipotle pepper in adobo, minced
• 1 teaspoonadobo sauce (from the can)
• 4 tablespoonsketchup
• 1½ teaspoonsyellow mustard
• 2 teaspoonsWorcestershire sauce
• 1½ teaspoonsbrown sugar
• 1½ teaspoonsapple cider vinegar

1. 1Mash the beef cold - Put the ground beef and ½ cup water in a medium pot BEFORE turning on the heat. Mash with a potato masher until the meat breaks into a loose, fine paste.
2. 2Cook the beef - Turn the heat to medium and cook, mashing and stirring often, until no pink remains.
3. 3Add aromatics - Stir in the onion and garlic and cook until the onion softens.
4. 4Bloom the spices - Add the chili powder, cumin, smoked paprika, cinnamon, black pepper, and kosher salt. Stir constantly so the spices toast.
5. 5Deglaze - Pour in 4 tablespoons water, scraping up anything stuck to the bottom.
6. 6Add the sauce - Stir in the tomato sauce, minced chipotle, adobo sauce, ketchup, yellow mustard, Worcestershire sauce, and brown sugar. Bring to a simmer.
7. 7Low simmer - Simmer uncovered on low, stirring every 10 minutes or so, until thick and spoonable. Add a splash of water if it tightens too much. Skim any fat that pools on top.
8. 8Finish and adjust - Stir in the apple cider vinegar, then taste and adjust salt, heat, or sweetness.

Notes

1. 1Want it bolder? Stir in another teaspoon of adobo sauce at the end.
2. 2Leftover chipotles freeze well: spoon them onto parchment in single portions, freeze, then bag them.
3. 3Start checking thickness around 45 minutes.
4. 4Even better the next day.