Step 1

1. Slice open the dried ancho and chipotle chili and remove the seeds/pith. Place the dried chili peppers in a warm skillet (medium heat) and press them flat with a spatula to toast them for a few seconds per side until fragrant (be careful not to burn them!). Be sure to wear gloves or wash your hands directly after handling the chili peppers.

Step 2

2. Remove the dried chili and put them in a bowl or sauce pan. Pour 250 ml boiling water over it and leave it to soak for at least 15 minutes.

Step 3

3. In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat.

Step 4

4. Meanwhile, fry the beef in a hot skillet until crispy.

Step 5

5. While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid.

Step 6

6. Add the beef to the large pot filled with the sauteed vegetables.

Step 7

7. Add the tomato sauce and blended chili peppers to the pot. If it is not enough liquid, add beef or vegetable broth (the other 250 ml water and 5 grams bouillon powder, unless you have "real" broth on hand) until everything is covered.

Step 8

8. Season with salt, pepper, cumin, and oregano to taste.

Step 9

9. Simmer for about 45 minutes or until thick enough. Serve with fresh cilantro.