- 3 to 4 pounds of Ground Beef or Beef Stew Meat (your call)
- 5 oz dried ancho chilies (~4 chilis)
- 16 oz dried guajillo chilies (~12 chilis)

- Garlic Powder, Onion Powder, n' Black Pepper (to taste!) [go heavy on the first two, light on that last one]
- 3 cubes of beef bouillon
- Coriander, Turmeric, and Paprika to taste. (I tend to mix it and just scoop 2 Tbsp of the mixture)

- 1 Tbsp Cumin
- ½ tsp Oregano

- 16 oz of chicken broth/stock
- 16 oz of beef broth/stock
- ½ C flour
- 2 Tbsp lard, or sub ¼ C, olive oil
- garlic cloves (I use about three or four!)
- ½ Tbsp seasoned salt

Standard procedure!

Toast your peppers til aromatic and then boil in some water to soften, Brown your meat, Cook your flour and Stir in the Chicken Broth, Blend the softened peppers/flour/chicken broth mixture, and Stir that in a pot with some Beef Broth, your Browned Beef, and your Seasonings. Bring to a boil and simmer for a half-hour to forty-five.

Enjoy a bowl of nice, hot, spicy chili.