Pa-Paw'S Chili - cooking recipe

Ingredients

Spice Mix
2 tablespoons ground dried chile (ancho or pasilla if available, or use chili powder)
1 tablespoon chili powder
3/4 teaspoon cumin seed, toasted and ground
3/4 teaspoon cumin seed, whole
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cocoa
1/2 teaspoon black pepper, freshly ground
Chili
1 tablespoon vegetable oil
2 lbs ground chuck, ground coarsely
1 (10 ounce) can tomatoes and green chilies (Rotel original)
8 ounces tomato sauce, unsalted
1 medium onion, chopped
1 garlic clove, minced
0.5 (14 ounce) can beef broth (or dark ale)
1 (15 ounce) can pinto beans, Lucks if possible
1/2 teaspoon chili-garlic sauce (optional, I use Sriracha)

Preparation

Spice Mix:
Place the cumin seed in a skillet and toast on medium heat until aromatic.
Grind half the cumin seed in a mortar and pestle or in a blender later with other spices. Leave half the cumin seeds whole.
Chili:
Cook ground meat until just gray and drain.
Add onion and garlic and cook until soft.
Add tomatoes, tomato sauce, beef broth and 1/3 of the spice mix.
Simmer for 30 minutes.
Add Beans and 1/3 of the spices and simmer for 20 minutes.
Add remaining spice mix and simmer for 10 minutes.
Add water if needed to adjust consistency.
Adjust salt and pepper to taste.
Note: If desired, substitute 2 ancho or 3 pasilla dried peppers for the chile and chili powder. Heat the broth to boiling and add the peppers to soak for about 5 to 10 minutes. Add spices and blend to make a spice puree. Use this as you would the spices.