Ancho Chipotle Chili

Ancho Chipotle Chili might be a good recipe to expand your main course recipe box. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $3.78 per serving. One serving contains 695 calories, 43g of protein, and 43g of fat. It is perfect for The Super Bowl. Head to the store and pick up mushrooms, salt and pepper, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a pretty expensive recipe

Ingredients

• 1 ancho chile
• 5 g vegetable bouillon powder
• 1 tsp cumin
• 1 chipotle chile
• 2 servings cilantro
• 400 grams ground beef
• 6 large mushrooms
• 1 onion
• 2 tsp oregano
• 1 bell pepper
• 2 servings salt and pepper
• 500 grams tomato sauce
• 500 ml water

Instructions

1. Slice open the dried ancho and chipotle chili and remove the seeds/pith. 2. 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. 3. Remove the dried chili and put them in a bowl or sauce pan. 4. Pour 250 ml boiling water over it and leave it to soak for at least 15 minutes. 5. In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat. 6. Meanwhile, fry the beef in a hot skillet until crispy. 7. While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid. 8. Add the beef to the large pot filled with the sauteed vegetables. 9. 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. 10. Season with salt, pepper, cumin, and oregano to taste. 11. Simmer for about 45 minutes or until thick enough. 12. Serve with fresh cilantro.