Chili:
9 dried red California or New Mexico chiles, stems and seeds removed
9 dried red California or New Mexico chiles, stems and seeds removed
8 garlic cloves, peeled
4 cups beef broth
2 tablespoons canola oil
2 pounds 85% lean ground beef
2 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper (optional)*
2 white onions, finely diced
1 1/2 cups canned crushed tomatoes
1 tablespoon white wine vinegar
1 1/2 cups canned red kidney beans, drained and rinsed
2 cups (about) kosher salt
8 medium russet potatoes, scrubbed
1 tablespoon canola oil
Grated white cheddar cheese, chopped green onions, plain Greek yogurt or sour cream
In a large saucepan, bring 4 cups of water to a boil. Remove the pan from the heat and add the dried chiles to the water. Weigh down the chiles with a plate and let soak until the chiles soften slightly, about 20 minutes. Remove the chiles from the water; discard the water.
In a blender, combine the softened chiles, garlic, and beef broth and blend until smooth. Season the sauce to taste with salt and set the sauce aside.
In a heavy large pot over high heat, heat the oil. Add the ground beef to the pot and cook until the meat is browned, about 8 minutes. Stir in the cumin, black pepper, and cayenne pepper (if using it). Add the onions and sauté until the onions are tender, about 5 minutes.
Stir the chile sauce, tomatoes, and vinegar into the beef mixture. Bring to a gentle simmer. Reduce the heat to medium-low and simmer gently uncovered, stirring occasionally, until the sauce thickens slightly, about 1 hour. Season the chili to taste with salt.
Stir the beans into the chili. Cover and simmer very gently, stirring occasionally, until the chili thickens slightly and the flavors blend, about 15 minutes. Season the chili to taste with salt.
Preheat the oven to 400°F. Spread 2 cups of salt on a small baking sheet. Pierce the potatoes all over with a fork or skewer and rub the potatoes with oil. Set the potatoes atop the salt on the baking sheet and sprinkle a small amount of salt over the potatoes as well.
Bake the potatoes until a paring knife can be inserted into the middle of the potatoes without resistance, about 1 hour. Remove the potatoes from the oven and set aside for 3 minutes.
Split the potatoes in half lengthwise and crosswise, and gently squeeze open the potatoes. Spoon the chili into the potatoes. Serve with the cheese, green onions, and yogurt or sour cream.
*NOTE: Cayenne pepper is very spicy. Use it at your discretion.