ingredients.

• (3) dried ancho chili peppers
• (1) tbsp tomato paste
• (2) tbsp water
• (1¼) cup onions, chopped — about 1 large onion
• (1) bell pepper, seeded and chopped
• (1) serrano pepper, seeded and diced
• (3) garlic cloves, minced
• (1½) lb ground beef
• (1) tbsp chili spice mix*
• (1) bay leaf
• (15) oz red kidney beans, drained & rinsed
• (15) oz cannellini beans, drained & rinsed
• (28) oz crushed tomatoes
• (2) cups chicken broth
• (½) lime, juiced
• (1) tbsp sriracha hot sauce — or your favorite!
• extra virgin olive oil
• salt & pepper
• avocado, diced (optional for topping)
• cilantro, ripped (optional for topping)
• sour cream (optional for topping)

*Chili Spice Mix

• (1) tsp cumin
• (1) tsp chili powder
• (½) tsp oregano
• (½) tsp paprika
• (¼) tsp crushed red pepper flakes

directions.

1. Reconstitute dried ancho chili peppers in hot water for about 5 minutes until softened
2. Remove stems and seeds (the more seeds you leave, the spicier it will be)
3. Pulse in a food processor or blender with water and tomato paste for 2 minutes, set aside
4. Heat a large pot over medium-high heat with 2 tablespoons of extra virgin olive oil
5. When oil is heated, add onions, garlic, bell pepper, serrano pepper, 1 teaspoon salt and ½ teaspoon pepper
6. Cook until vegetables soften and become translucent — about 5 minutes
7. Add ground beef to pot and cook until browned, stirring occasionally — about 10 minutes
8. Stir in the chili spice mix and add bay leaf
9. Add ancho chili paste and stir well to combine
10. Add crushed tomatoes, chicken broth, and lime juice, stir well to combine
11. Reduce heat to low and simmer for 20 minutes
12. Add the beans and hot sauce, stir to combine
13. Cook for another 20 minutes
14. Remove the bay leaf
15. Top with your favorite condiments (I used avocado, cilantro and sour cream) before serving

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