Four-Chile Chili

• 2 tablespoons olive oil
• 3 1/2 pounds ground sirloin or chuck

Salt and freshly ground black pepper

• 1 large Spanish onion (1 1/2 pounds), coarsely chopped
• 8 large garlic cloves, minced
• 3 large jalapeño chiles, seeded and minced
• 3 tablespoons ancho chile powder
• 2 1/2 tablespoons sweet paprika
• 1/4 cup tomato paste
• Two 28-ounce cans peeled Italian tomatoes, coarsely chopped and juices reserved
• 3 cups chicken or beef stock or canned low-sodium broth

Two 19-ounce cans kidney beans, drained and rinsed

• 2 chipotle chiles in adobo sauce, seeded and minced
• 1 tablespoon dried oregano

Pinch of cinnamon

Coarsely chopped cilantro, for serving

Sour cream, for serving

1. Heat the olive oil in a enameled cast-iron casserole. Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.
2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.
3. Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes. Reheat before serving.
4. Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.