Directions

1. 1

   Slice open each dried ancho and chipotle chile lengthwise and carefully remove all seeds and the white pithy membrane inside. Use gloves or wash your hands thoroughly after handling.

2. 2

   Heat a medium skillet over medium heat. Place the prepared chile peppers on the skillet and press them flat with a spatula, toasting for just a few seconds on each side until fragrant. Be careful not to scorch them—the goal is to awaken their flavors. Remove from heat immediately.

3. 3

   Transfer the toasted chiles to a bowl or small saucepan.

4. 4

   Pour 250 ml of boiling water over the toasted chiles and let them soak for at least 15 minutes until softened.

5. 5

   While the chiles soak, heat a large pot over medium heat. Add the chopped onion, red bell pepper, and mushrooms. Sauté until the vegetables begin to soften and release their liquid, about 5–7 minutes.

6. 6

   Heat a separate skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until browned and cooked through (internal temperature 160F), about 8–10 minutes. Drain excess fat if needed.

7. 7

   Once the chiles have soaked, pour them and their soaking liquid into a blender. Blend until completely smooth.

8. 8

   Add the cooked ground beef to the pot with the sautéed vegetables and stir to combine.

9. 9

   Pour the blended chile mixture and the tomato sauce into the pot. Stir well. If the chili seems too thick or doesn't have enough liquid to cover the ingredients, combine the 250 ml water with the vegetable bouillon powder, stir until dissolved, and add to the pot. Adjust liquid as needed for your preferred consistency.

10. 10

    Season the chili with ground cumin, dried oregano, salt, and pepper. Taste and adjust seasonings as desired.

11. 11

    Reduce heat to low and simmer for about 45 minutes, stirring occasionally, until the chili thickens and the flavors meld together.

12. 12

    Serve the chili in bowls and garnish with fresh cilantro.