Dad's Chili

Directions

1.  Sauté the bacon over medium heat until browned and nearly crispy.
2.  Remove bacon with slotted spoon
3.  In the remaining bacon fat sauté the garlic briefly “to aroma”
4.  Add the onion and sauté the onion until translucent and slightly browned
5.  Add the oregano and sauté briefly “to aroma”
6.  In a separate heavy bottomed pot brown the beef over medium high heat until browned (caramelized) as much as possible without burning (charring)
7.  Add the pinto beans, tomatoes and bacon-onion mixture
8.  Meanwhile over open flame (if gas burner) or directly on glowing electric burner char the Ancho chilies lightly. Be very careful not to inhale the resulting smoke…it is virtually paralyzing. Optional: you may split the chilies and remove the seeds and ribs on the inside. The ribs are the spiciest part of the chili. The seeds are the second hottest part. I usually do this so I can add as much Ancho flavor without making the Chili lethal to those who are not completely indoctrinated into spicy food. You will probably skip this step.
9.  Puree the Anchos and Chipotle in a blender with just enough heated stock to engage the blades of the blender. Please be careful. Hold the lid of the blender with a folded towel to avoid any scalding. Add this mixture and the remaining stock to the Chili.
10.  Bring to a simmer and cook for about 2 hours or until the beef is very tender, but not falling completely apart.
11.  Season to taste with salt and pepper. I usually season with a combination of beef and chicken base instead of salt
12.  Enjoy!!!
13. Garnishes: diced raw onion, additional caramelized onion, grated 5 year Grafton Village Cheddar, chopped green onion, HOT SAUCE, sour cream or Crème Fraîche, plain Greek yogurt, mustard.