Chili for Chili Dogs

• 1 tablespoon olive oil
• 1/4 pound pancetta, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, smashed
• 1/2 red pepper, finely chopped
• 2 dried ancho chilies, soaked in hot water for 15 minutes, seeded and chopped
• 1 pound ground beef
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1 tablespoon chopped oregano
• 2 plum tomatoes, seeded and chopped
• 1/2 cup tomato sauce
• 1/2 cup beef broth
• 1/2 cup beer
• 1 tablespoon red wine vinegar

1. Warm olive oil and pancetta in large pan over medium heat.
2. Cook until pancetta has rendered its fat.
3. Remove with slotted spoon.
4. Add onion, garlic, pepper and chilies to pan, cook until onions are soft and translucent, about 10 minutes.
5. Spread beef in pan, and cook until no longer pink, and beginning to brown.
6. Stir in pancetta, chili powder, cumin, paprika, allspice and oregano.
7. Add tomatoes and tomato sauce, then stir in broth and beer.
8. Simmer for 35 to 45 minutes, stirring occasionally, more often at the end.
9. Chili is done when liquid has reduced and sauce just coats ingredients.
10. Stir in vinegar, and season to taste with salt.
11. Shut off heat, and rewarm gently when ready to spoon on hot dogs.

olive oil, pancetta, onion, garlic, red pepper, ancho chilies, ground beef, chili powder, ground cumin, paprika, ground allspice, oregano, tomatoes, tomato sauce, beef broth, beer, red wine vinegar

Taken from cooking.nytimes.com/recipes/7103 (may not work)