Ancho Chipotle Chili

Slice open the ancho and chipotle chilies, removing seeds and pith. In a warm skillet over medium heat, toast the chilies for a few seconds on each side until fragrant—press down with a spatula. Be careful not to burn them, and wash hands after handling.

Place toasted chilies in a bowl or saucepan and cover with 250 ml of boiling water. Soak for at least 15 minutes to soften.

In a large pot over medium heat, sauté chopped bell pepper, onion, and mushrooms until softened.

In a hot skillet, cook the beef until crispy, then add it to the pot with the sautéed vegetables.

Blend the soaked chilies with their soaking liquid until smooth.

Pour the tomato sauce and blended chilies into the pot with the beef and vegetables. Add additional broth (250 ml water with 5 grams bouillon powder, or prepared broth) if needed to cover the ingredients.

Season with salt, pepper, cumin, and oregano. Stir and simmer for about 45 minutes, or until thickened.

Garnish with fresh cilantro and enjoy your spicy, smoky beef chili!