Ingredients: 8 dried ancho chiles, trimmed and seeded 3 pounds ground beef, preferably coarse-ground chuck 1/4 cup canola oil, divided 1 sweet onion, diced 1 tablespoon chopped garlic 1 tablespoon sweet paprika 1 tablespoon ground cumin 1 tablespoon oregano 1 teaspoon ground allspice 2 (15-ounce) cans pinto beans Salt to taste Chopped colorful bell peppers for garnish

Directions: Soak dried chiles in 1 quart warm water to soften about 15 minutes. In blender, puree chiles with their liquid. In large Dutch oven over medium-high heat, heat half of oil and brown beef. Remove and reserve. Add remaining oil to same pan and lightly brown onion and garlic. Stir in paprika, cumin, oregano, and allspice. Add chile puree, beef, beans, and salt to taste and bring to boiling. Cover and simmer 1 hour or until chili is rich and concentrated. Offer chopped bell peppers for garnish. Makes 8 servings. *See more recipes in our soups & stews collection