Ancho Chipotle Chili

Ingredients

• •1 dried ancho chile
• •5 g vegetable bouillon powder
• •1 tsp cumin
• •1 dried chipotle chile
• •cilantro
• •400 grams ground beef
• •6 large mushrooms
• •1 onion
• •2 tsp oregano
• •1 bell pepper
• •salt
• •pepper
• •500 grams tomato sauce
• •500 ml water

Method

1. 1Slice open the dried ancho and chipotle chili and remove the seeds/pith.
2. 2Place the dried chili peppers in a warm skillet (medium heat).
3. 3Press them flat with a spatula to toast them for a few seconds per side until fragrant (be careful not to burn them!). Be sure to wear gloves or wash your hands directly after handling the chili peppers.
4. 4Remove the dried chili and put them in a bowl or sauce pan.
5. 5Pour 250 ml boiling water over it.
6. 6Leave it to soak for at least 15 minutes.
7. 7In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat.
8. 8Meanwhile, fry the beef in a hot skillet until crispy.
9. 9While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid.
10. 10Add the beef to the large pot filled with the sauteed vegetables.
11. 11Add the tomato sauce and blended chili peppers to the pot.
12. 12If it is not enough liquid, add beef or vegetable broth (the other 250 ml water and 5 grams bouillon powder, unless you have "real" broth on hand) until everything is covered.
13. 13Season with salt, pepper, cumin, and oregano to taste.
14. 14Simmer for about 45 minutes or until thick enough.
15. 15Serve with fresh cilantro.