This chili has just the right amount of heat.

Ingredients

2 Ancho Chilies, stemmed and seeded

2 pounds 85% Lean Ground Chuck

2 tablespoons water

¾ tablespoons Baking Soda

1 Oz tortilla chips

2 tablespoons Ground Cumin (Do this yourself)

1 tablespoons Paprika

1 tablespoons Garlic Power

2 teaspoons Dried Oregano

1 tablespoon Ground Coriander (do this yourself)

½ teaspoons Thyme

2 teaspoons Black Pepper (grind yourself)

1 15 ½ oz whole Tomatoes processed in the food processor

1 teaspoon vegetable oil

1 Large onion chopped

3 cloves garlic, pressed

1-2 tsp chipotles

2 cups water

15 oz can Pinto Beans

2 tsp Sugar

Salt to taste

2 tablespoons Cider vinegar

Directions

Step 1: Tear apart chilies and add to a heavy bottom pot and toast until crisp and wisps’ of smoke, about 6-8 minutes.  Remove from pot.

Step 2: Mix 2 Tablespoons water and ¾ tablespoons baking soda together and dissolve.  Add beef and mix together.

Step 3: When chilies are cool add to food processor and tortilla chips, cumin, paprika, garlic power, dried oregano, ground coriander, black pepper and thyme.  Process until fine powder.  Put in a bowl.

Step 4: Add tomatoes to processor and process until smooth.

Step 5: Add oil to the same pot as the chilies came out and wait until wisps’ of smoke. 

Step 6: Add onion and cook until onion is soft. 

Step 7: Then add beef and pressed garlic, breaking up the beef and cook until beef is brown all over. 

Step 8: Add all the spices from the bowl, cook for a few minutes more.  Add water Pinto Beans with liquid, sugar and tomatoes.

Step 9: Bring to a simmer on the stove and put in a 275 degree oven for 2 hours. 

Step 10: Remove from oven and stir (do not remove the fat) Add 2 tablespoons cider vinegar and taste for salt. 

Step 11: Add salt to taste.