Big Daddy's Texas Red Chili

Ingredients

• 1 (28 ounce) can low-sodium crushed tomatoes (lo-salt)
• 2 (15 ounce) cans beef broth
• 1 lb ground pork
• 2 lbs beef round steak
• 4 medium dried ancho chiles
• 3 tablespoons chili powder (Pendery's Top Hat chili powder blend preferred)
• 1 tablespoon ground cumin
• 2 tablespoons cider vinegar
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 tablespoon Mexican oregano
• 3 dried hot chili peppers, of your choice crushed (optional, depending on desired heat)
• 6 garlic cloves, minced
• 2 cups cooked pinto beans (optional)
• 2 medium bay leaves
• 2 medium onions, chopped
• 2 (7 ounce) cans anaheim chilies, chopped
• 1/4 cup pickled jalapeno pepper, chopped
• ground black peppercorns
• 1/4 cup olive oil

Directions

1. 1

   Beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market.

2. 2

   Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.

3. 3

   While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned.

4. 4

   Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).

5. 5

   While the beef and onions are simmering place the Ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.

6. 6

   For best results allow chili to cool completely and then reheat.