Chili

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Step 1

Place all dried peppers in pot. Roasted on medium heat mixing till fagrant, about 3 to 5 minutes. Take off. Cut stems off and remove seeds. Place back in pot and cover with boiling water. Cover and let sit 30 minutes. Drain and place to the side.

Step 2

Quarter 2 onions. Cut about 1/4 inch off top of head of onion. Place onion in foil with a drop of olive olie. Place onion on sheet and toss with olive oil. Place wrapped head of garlic on sheet with onions. Roast in oven at 400 for 30 minutes. (do while peppers are soaking in water)

Step 3

Place peppers, roasted onion and garlic into blender. (squeeze the cloves of garlic out from skin, they should be soft). Add in can of chipotle peppers with all the sauce. Add beef broth till covered. Blend on high till smooth. Save to side.

Step 4

At least 8 hours before starting, rehydrate beans. Add beans to cold water and 3 tablespoons of salt. Cover at let sit at least 8 hours abut mot more than 16.

Step 5

Salt and pepper short rib. Heat 2 tablespoons of olive oil in pit. Brown the short ribs on all sides them place to side.

Step 6

Add diced onion to the pot. Cook till softened and slightly browned. Add ground beef and cook till browned.

Step 7

Add 5 cups of beef broth to the pot and deglaze the pot. Add in all spices, tomato paste, apple cider vinegar, chili paste, diced tomatoes, crushed tomatoes, beans, and the prepared chili paste from the beginning. Bring to a boil, then lower to a simmer. Add back in short rib and push down so thst they are covered.

Step 8

Simmer with the lid removed for at least 3 hours until the short rib can be pulled apart and the chili reduces to a richer consistency. Remove the short rib from the pot, shred it, and remove the bone. Add shredded beef back to the pot.

Step 9

Serve with toppings.