I had some ground beef yesterday that I wanted to use and I thought I should make some chili. I looked back through my blog and found this recipe which I had completely forgotten about. I made it last year on June 12th...weird, huh? I can't tell you how often I find myself making something on exactly the same day that I previously made it. I am the idiot savant of food. If you are not a fan of beans in your chili, you will like this recipe. It has a deep, rich flavor with just a tinge of spiciness.
Start off by pouring 4 cups of beef stock in a pot and adding 2 dried ancho chilies(more if you want it spicier), 2 peppers in adobo, a couple seeded poblano peppers, 1 green pepper and 1 red pepper. Add 2 beef bouillon cubes.
Add 8 sun dried tomatoes.
And 6 cloves of garlic. Bring this to a boil and simmer it for about 30 minutes.
While the peppers are simmering, brown 2 pounds of ground beef with 1 diced onion.
Add 4 T. dark cocoa powder, 2 pinches cinnamon, 4 T. chili powder, 2 T. smoked paprika, 2 T. cumin and salt and pepper to taste.
Puree the peppers, along with their juice and add it to the meat. Be careful when you puree hot liquids!
Add one small can of tomato paste. Simmer this for about an hour.
Serve with some grated cheddar, sliced green onions and fresh cilantro. This is some of the best chili ever.