Pa-Paw'S Chili

• Spice Mix
• 2 tablespoons ground dried chile (ancho or pasilla if available, or use chili powder)
• 1 tablespoon chili powder
• 3/4 teaspoon cumin seed, toasted and ground
• 3/4 teaspoon cumin seed, whole
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon cocoa
• 1/2 teaspoon black pepper, freshly ground
• Chili
• 1 tablespoon vegetable oil
• 2 lbs ground chuck, ground coarsely
• 1 (10 ounce) can tomatoes and green chilies (Rotel original)
• 8 ounces tomato sauce, unsalted
• 1 medium onion, chopped
• 1 garlic clove, minced
• 0.5 (14 ounce) can beef broth (or dark ale)
• 1 (15 ounce) can pinto beans, Lucks if possible
• 1/2 teaspoon chili-garlic sauce (optional, I use Sriracha)

1. Spice Mix:
2. Place the cumin seed in a skillet and toast on medium heat until aromatic.
3. Grind half the cumin seed in a mortar and pestle or in a blender later with other spices. Leave half the cumin seeds whole.
4. Chili:
5. Cook ground meat until just gray and drain.
6. Add onion and garlic and cook until soft.
7. Add tomatoes, tomato sauce, beef broth and 1/3 of the spice mix.
8. Simmer for 30 minutes.
9. Add Beans and 1/3 of the spices and simmer for 20 minutes.
10. Add remaining spice mix and simmer for 10 minutes.
11. Add water if needed to adjust consistency.
12. Adjust salt and pepper to taste.
13. Note: If desired, substitute 2 ancho or 3 pasilla dried peppers for the chile and chili powder. Heat the broth to boiling and add the peppers to soak for about 5 to 10 minutes. Add spices and blend to make a spice puree. Use this as you would the spices.

spice mix, ground dried chile, chili powder, cumin, cumin, oregano, garlic, cocoa, black pepper, vegetable oil, ground chuck, tomatoes, tomato sauce, onion, garlic, beef broth, pinto beans, chiligarlic sauce

Taken from www.food.com/recipe/pa-paws-chili-266852 (may not work)