Better than chen chili recipe-free Angeles Times

3 large Spanish yellow anons, seasoned

2 table spots or olive oil

1 ½ tablespoon of kosher salt and more to taste

3 red peppers, damaged, sown and seasoned

8 large garlic bubbles, chopped or grated on a microplan

1 table top dried oregano (preferably Mexican oregano)

3 table-saving double concentrate tomato paste (or 1 6-company tomato paste)

¼ cup of chili powder and more about the tail

¼ cup of 2 dining pojillo or Pakilla -chili powder (or a combination) as well as more to the taste

¼ cup of 1 tablespoon of ground cumin and more about the tail

1 ½ pound beef meat -chuck (80% lean/20% fat)

1 ½ pound of ground connection (80% slim/20% fat)

1 (28-OCT) can plus 1 (14 ounces) dose shredded tomatoes (preferably fire-roasted)

1 table top pureed chipotle chili in adobo and more about the tail

4 cups of low -sized chicken broth

2 (15 ounces) can of kidney beans, rinsed and drained (preferably low satrium)

2 (15-Uszen) cans pinto beans, rinsed and drained (preferably low satrium)

Mexican crema or sour cream for garnish

Queso fresco, crumbled, for garnish

Inserted Jalapeño chiles for garnish

1 white onion, chopped, for garnish

Fresh Shirtro leaves for garnish

1 bundle of green onions (light green and white parts), thin slced, for garnish