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Meaty Chili Con Carne (is that redundant?)
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INGREDIENTS 
* 3 pounds lean ground beef
* 2 medium white onions, coarsely chopped
* 8 medium garlic cloves, finely chopped
* 1/4 cup ground ancho chile powder
* 2 teaspoons ground cumin powder
* 1 (15-ounce) can puréed tomatoes
* 1 (15-ounce) can diced tomatoes, juices reserved
* 2 chipotles en adobo, finely chopped
* 2 tablespoons plus 1 teaspoon kosher salt
INSTRUCTIONS
1. Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add meat, onions, garlic, ancho chile powder, and cumin powder, and stir to combine and break meat into small pieces. Cook, stirring occasionally, until meat is well browned with no pink remaining, about 10 minutes.
2. Stir in tomatoes with juices, chipotles, and salt, and reduce heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground black pepper and more salt as needed.
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