Directions:

• Dice 2 bell peppers and 1 yellow onion and toss in crock pot set to high.

  

• Deseed and cut 1 guajillo chili, 1 ancho chili, 1 pasilla chili, and, if using them, 2-4 chili de arbol into small pieces. Place the dried chilis into a blender and pour in ½ cup beef stock, 2 garlic cloves, 2 tsp cumin, 2 tsp salt, and 1 tsp pepper. Blend until smooth.

  

• Place a large pan or cast-iron skillet over medium high heat. Once smoking hot, place 2lb ground beef in the pan and cook. Crumble the beef into the bite size pieces. Sprinkle 1 tsp salt over the beef and cook until done, about 12 minutes. If it is under done that is fine as it will cook longer. The goal is to brown off the meat to provide flavor while also cooking out the fat, so the chili is not super greasy and provide a poor texture.

  

• Once the beef is done, pour it in the crock pot with the veggies and our chili paste. Stir to combine. Pour in 1 15oz can, each, of black beans, pinto beans, and diced tomatoes. Then pour in 1 ½- 2 cups beef stock. Don’t drown the chili, just make sure everything is covered.

  

• Once the chili is bubbling around the sides, turn the heat to low and cook for 6-8 hours.

• Serve, topped with sour cream, cilantro, hot sauce, chilies, and/or crackers.

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