Chili
- 7 Guajillo Chiles
- 2 Ancho Chiles
- 4 Garlic Cloves
- 1 Yellow Onion
- 1 Bell Pepper
- 1Tbsp Ground Cumin
- 2tsp Garlic Powder
- 1tsp Ground Pepper
- 1Can Diced Tomatoes
- 1Can Tomato Paste
- 12oz Kidney Beans
- ⅓Cup Brown Sugar
- 1lb Meat of your choice
- Salt to taste
Instructions
Remove the seeds and toast the dry chiles.
Boil the chiles, bell pepper, and half of the onion.
When soft, puree with some of the juice and the garlic cloves.
Dice other half of onion.
In a pot, brown the meat, then remove from pot. Sauté the onions till translucent. Add tomato paste, garlic powder, cumin, and pepper. Stir often till you start to smell the garlic powder and cumin. Add the diced tomatoes. Stir a minute or so more.
Add the puree mixture (strain if desired) and the water from boiling the chiles. Add the kidney beans, brown sugar, and meat.
Simmer for 30minutes or till meat is tender. Stir once in a while. Salt to taste.
