Shaker Gourmet: Chili

Our recipe comes from Shaker Siobhan_the_Not_Very_Evil, who notes: "for those in more rural areas, the dried and powdered chiles are easily found online".

2 lbs beef – 90 or 93% lean
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
3 large Poblano chiles, chopped
2 Habenero chiles, minced small
5-6 cloves garlic lightly crushed (just enough to get the paper off)
1 large onion, chopped
1 28 oz can whole tomatoes (fire-roasted) lightly pulsed
1 14 oz can fire-roasted diced tomatoes
1 28 oz can tomato puree
1 15 oz can hunt's tomato sauce
2 dried guajillo chiles, torn into flat pieces, toasted (10 seconds a side in a dry pan until they lighten in color and release their fragrance), and pulsed with ½ the puree
2 TBSP Ancho chile powder
1 tsp Chipotle chile powder (more = spicier)
2-3 tsp Cumin
1 TBSP Dried cilantro
Salt to taste
2 cans red kidney beans

--Salt the beef and brown over med high heat in a large skillet (I use a 13", 6 qt skillet). When the beef is good and brown, add the onions, garlic and peppers (except for the guajillos in your tomato sauce) to the pan and sweat in with the beef – don't drain the fat (that is why you are using very lean beef).

--When the onions are starting to turn translucent, add the tomatoes, tomato sauce and all the spices. Reduce heat to low/med low, cover, and simmer for 2 hours, stirring every ½ hour or so.

--After 2 hours, taste and season as needed. Drain and rinse beans, and add to chili. Cook uncovered 20-30 more minutes.

Makes a TON.
This is on my list to try! I loves me some hot & spicy.

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