All of the chiles except the chipotles are dried and can be found wherever dried chiles are sold. The chipotles can be found in the ethnic section of most grocery stores. If desired, the chile puree can be made a day ahead. When working with the chiles, gloves are recommended. Do NOT drain the tomatoes or the beans.
Heat the dried chiles on a skillet over medium heat for a couple of minutes on each side. Remove from the heat, add to a bowl, and cover with hot water. Soak the chiles for about 30 minutes, until soft. When the chiles are soft cut them in half lengthwise, remove the seeds and veins, and add them to a blender together with the chipotle chiles and a bit of fresh water. Use as much water as needed to make a nice puree. Process in the blender until smooth.
Dice the onion. Brown the beef in a stock pot, add the onion about halfway through the browning process. When the beef is brown, add the stewed tomatoes, and break them up a bit with a potato masher. Add all the remaining ingredients except the salt and black pepper, stirring the mixture as ingredients are added. Heat to boiling, then turn the heat down to simmer. Simmer for at least one hour, longer for better marrying of flavors. After one hour of simmering, taste the chili and add salt and pepper as needed.
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|Serving Size: 1 (3168g)|
|Recipe Makes: Servings|
|Calories from Fat: 1121 (33%)|
|Amt Per Serving||% DV|
|Total Fat 124.6g||166 %|
|Saturated Fat 48.8g||244 %|
|Monounsaturated Fat 49.7g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 589.7mg||181 %|
|Sodium 8528mg||294 %|
|Potassium 13233mg||348 %|
|Total Carbohydrate 324.6g||95 %|
|Dietary Fiber 104g||416 %|
|Sugars, other 220.6g|
|Protein 275.7g||394 %|
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Calories per serving: 3398
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