Ancho Chipotle Chili

<p>1.

Slice open the dried ancho and chipotle chili and remove the seeds/pith.

Place the dried chili peppers in a warm skillet (medium heat) and press 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.

</p><p>2.

Remove the dried chili and put them in a bowl or sauce pan.

Pour 250 ml boiling water over it and leave it to soak for at least 15 minutes.

</p><p>3.

In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat.

</p><p>4.

Meanwhile, fry the beef in a hot skillet until crispy.

</p><p>5.

While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid.

</p><p>6.

Add the beef to the large pot filled with the sauteed vegetables.

</p><p>7.

Add the tomato sauce and blended chili peppers to the pot.

If 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.

</p><p>8.

Season with salt, pepper, cumin, and oregano to taste.

</p><p>9.

Simmer for about 45 minutes or until thick enough.

Serve with fresh cilantro.

</p>.