Ingredients
2 ancho chiles (¾ oz.), stems and seeds removed
2 chipotle chiles (¼ oz.), stems and seeds removed
2 plum tomatoes, halved
3 cloves garlic, unpeeled
1 medium white onion, halved and peeled
1/2 tsp. cumin seeds, toasted
1/2 c. water
Kosher salt
3 slices bacon, cut into ½” pieces
12 oz. kielbasa, cut into ½” rounds
12 oz. 95% lean ground beef
1/4 c. all-purpose flour
2 medium Yukon gold potatoes (12 oz.), peeled and cut into ½” pieces
4 c. low-sodium chicken broth
1 (15-oz.) can pinto beans, rinsed and drained
1 1/2 c. frozen corn
Crushed tortilla chips and chopped cilantro, for serving
Preparation
Step 1Preheat broiler with rack in upper third position. Place chiles on a baking sheet. Broil, flipping once, until charred all over, about 30 seconds. Transfer to a blender. Place tomatoes, garlic, and half the onion on baking sheet. Broil, flipping once, until charred and beginning to soften, 8 to 10 minutes. Peel garlic and add to blender along with tomatoes, onion, cumin, water, and 1½ teaspoons salt. Blend until smooth. You should have about 2 cups; set aside.Step 2In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp, about 4 to 6 minutes. Drain on paper towels. Add kielbasa to pot in an even layer. Cook until browned on one side, 4 to 6 minutes. Flip and cook until browned on second side, another 3 minutes. Transfer to plate with bacon. Add beef to pot. Cook, breaking up meat with a spoon, until cooked, 5 to 7 minutes. Transfer to plate with bacon and kielbasa.Step 3Chop remaining onion and add to fat in pan. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add flour. Cook, stirring, until beginning to toast, about 1 minute. Add potatoes, broth, and chile puree to pan, then return bacon, kielbasa, and ground beef to pot; season lightly with salt. Simmer, stirring a few times, until potatoes are tender and soup has reduced slightly, 10 to 12 minutes. Stir in beans and corn and cook to warm through, about 2 minutes. Season to taste.Step 4Ladle soup into bowls and top with tortilla chips and cilantro.
Use as lean a ground beef as you can find – you’re getting plenty of fattiness from the bacon and kielbasa. If you can’t find 95%, drain more fat from the pan before continuing with the recipe. The recipe serves 8, so it’s great for a laid-back dinner party or a big family meal. If you’re cooking for fewer people, however, freeze half the batch in single-serving containers for up to 3 months. The chile puree is worth doubling on its own, too. It’s delicious added to tortilla soup or used to braise brisket. Keep it the freezer for up to 3 months.
