准备

Make the spice mixture

• Stem, seed, and grind the chiles to a powder; you should have about 1 Tbs. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

Make the chili

• Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.
• Put the ground beef in a large bowl. Mix in 3 Tbs. of the spice mixture.
• 将盘子与纸巾齐划。用高火加热5至6夸脱的重型锅中的油。加入牛肉并煮熟，经常搅拌，直到褐色为4至5分钟。用开槽的勺子将牛肉转移到一个中等大小的碗中，放在一旁。
• 将玉米饼放入热油中，在两面炸，偶尔用钳子转动，直到金棕色和酥脆，3至5分钟。将玉米饼转移到衬有纸巾的盘子上，放在一旁。
• 将热量降低至中等。将1-1/2杯洋葱和剩余的香料混合物加到锅中。煮15秒钟，搅拌并刮擦锅的底部。加入1/2杯烤辣椒，一半的辣椒和一半的墨西哥胡椒。煮混合物，经常搅拌，直到绿辣椒变软约8分钟。搅拌大蒜，煮30秒钟。
• Stir the flour into the vegetables and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 Tbs. salt, stir, and return to a boil.
• While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.
• 将混合物煮沸，将热量降低至中低至低至低煮，并偶尔搅拌并根据需要掠过表面，直到辣椒厚约50分钟。
• 搅拌剩下的烤辣椒和墨西哥胡椒，煮煮15分钟。从任何升到表面的油中脱身。调味添加盐和食用。

提前提示

You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and gently reheat to serve.

Garnish this chili with crunchy fried corn tortilla strips, if you like, and serve with more warm tortillas on the side.