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1
For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted.
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2
Transfer to a plate to cool.
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3
Put the cumin seeds in the hot pan and stir until fragrant.
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4
Transfer to a bowl to cool.
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5
Using scissors, cut the chiles into small strips.
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6
Using a spice grinder or a clean coffee grinder, grind in batches into a powder.
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7
Pour into a bowl.
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8
Grind the cumin seeds into a powder and add to the bowl.
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9
Add the oregano and garlic powder.
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10
If the mixture is still coarse, grind again until fine.
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11
Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
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12
For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute.
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13
Pour onto a work surface and using a small, heavy skillet, crush them coarsely.
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14
Set aside.
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15
Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes.
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16
Transfer to paper towels to drain.
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17
Increase the heat to high.
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18
Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides.
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19
Using a slotted spoon, transfer the beef to a bowl.
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20
Reduce the heat to medium, add the onions to the remaining bacon drippings and saute until lightly browned, about 8 minutes.
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21
Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute.
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22
Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef.
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23
Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender.
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24
Add water as needed to maintain a good chili consistency.
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25
Remove the anchos, puree them in a food processor or blender and return the puree to the pot.
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26
Stir well, simmer for a few minutes to blend the flavors and serve.
