Easy beef chilli recipe

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Another beef chlli recipe, made with Chipotle and Ancho chiles and a series of other ingredients, added in several batches during the cooking process.
Preparation time: 20 minutes, Cooking time: 120 minutes, Serves: 8 - 10 



Ingredients

2 lb. stewing beef (beef chuck or similar), cubed

Batch #1
2 cups beef broth
8 oz. tomato puree
1 cube beef bouillon
1 cube chicken bouillon
6 dried Chipotle chiles, rehydrated, seeds and veins removed and finely chopped
3 Ancho chiles, rehydrated, seeds and veins removed and finely chopped

Batch #2
2 tsp onion powder
1 tsp garlic powder
2 Tbls chili powder
1/4 tsp black pepper
1 packet Sazon Goya

Batch #3
1/2 tsp dried oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbsp chili powder
2 Tbsp Gebhardt’s chili powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 packet Sazon Goya

Batch #4
1 Tblsp ground cumin
1/2 packet Sazon Goya
Cayenne pepper to taste
Salt and pepper to taste

Directions

Brown the meat well in a large cooking pot (do it in batches so that you do not overcrowd the cooking pot). When all the meat is browned return it to the pot and add ingredients batch #1.

Bring the mixture to a boil and add ingredient batch #2.

Reduce heat to minimum and simmer covered for an hour.

Add ingredient batch #3 and simmer for 45 minutes more. Uncover and check the consistency. If too liquid, cook uncovered until the chili thickens.

Add ingredient batch #4 and simmer for 15 minutes more.
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