Chili with Chipotles

Ingredients:

5 pound ground chuck

2 tablespoon(s) olive oil blend

3 medium onions - peeled and small diced (Learn How)

6 garlic cloves - peeled and minced (Learn How)

1 jalapeno pepper - brunoise (Learn How)

1 tablespoon(s) chipotles in adobo

2 tablespoon(s) ancho chile powder

2 tablespoon(s) pasilla chile powder

2 tablespoon(s) cumin - ground

1 teaspoon(s) cayenne pepper

1 can(s) whole tomatoes - 28 oz.

6 cup(s) beef stock - or chicken stock

1 pinch salt and pepper

1 lime - (juiced)

Steps:

-Heat heavy bottom stockpot to medium-high and add meat.

-Stir constantly until brown. Remove from pan and set aside.

-Wipe pan out with paper towel.

-Return the pan to heat, add the oil. Add the onions, garlic, jalapenos and chipotles; saute until the onions are translucent.

-Add all of the dry spices and saute for 5 minutes.

-Add the tomatoes.

-Add all of the remaining ingredients and the reserved meat.

-Cook for at least 1 hour. The longer it cooks, the better to let all of the spices come together.

-Season with salt and pepper to taste.

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