This chili has just the right amount of heat.
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
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.