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