Rinse the dried chiles, open and remove the seeds and stems, and soak in a bowl of hot water. Add olive oil, minced onion, and garlic to a large skillet. Cook for five minutes. Then add the ground beef, cumin, and the sea salt. Cook eight to ten minutes more, stirring frequently. I use an old fashioned potato masher to crumble the beef after it is cooked. Spoon off any excess fat. Add soaked dried chiles, ½ cup Chile soaking water, and canned chipotle chilies to a blender. Purée until smooth.
Add to meat mixture in skillet, less for mild chili and more for spicy, stir and sauté for a few minutes to help bring out the flavor of the chilies. Taste and correct the salt. Add the meat to a crockpot, Dutch oven, or heavy large saucepan, along with the beans and the tomatoes. Simmer for 20 to 30 minutes over low heat on the stove, or several hours on low in the crockpot. Add beef broth or water to thin to your taste.
Serve with cornbread, chips, over tamales or cheese enchiladas. Top with green onions, cheese, and sour cream if desired. This chili freezes well, and it tastes even better the next day!
2 pounds Tennessee Grass Fed Ground Beef, thawed (click here to buy some now!)
1 large sweet yellow onion, finely minced
1 Tbls. Olive oil
2 cloves of finely minced fresh Garlic, or ½ teas. Garlic powder
1 teas. Ground Cumin
3-4 dried Red New Mexico chiles
2-3 dried Chile Pasillas
1-3 Chiles Chipotles in adobo (I use La Costena Brand, comes in a glass jar)
2 teas. Sea Salt
2 15 ounce cans Ranch Style brand beans
1 28 ounce can Red Gold crushed tomatoes
Beef broth or water