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1.
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Place chili peppers in hot water.
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Let them sit to rehydrate while you assemble.
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2.
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In a BIG Dutch oven, brown your ground beef over medium-high heat.
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Drain fat.
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With extra lean, there should be hardly any to drain.
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3.
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Add bacon, onion, and garlic.
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Stir well to incorporate.
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Watch your heat so it doesn't burn.
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If you start to get some really intense browning, add some water (maybe a dribble or two from the rehydrating peppers) or broth, reduce heat, and stir to deglaze.
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Cook until onion is translucent.
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4.
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Add smoke, salt, cumin, coriander, paprika, dried onion and garlic powder.
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Stir well; stop and fully appreciate the incredible aroma :).
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5.
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Add chopped beans, corn, fresh tomato, and lime juice & zest.
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Stir well.
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6.
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Add chipotles, tomato paste, tomato sauce and chili sauce.
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Stir well.
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Bring to a simmer.
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Reduce heat to maintain a slow simmer.
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7.
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Sprinkle cocoa powder over the top (I use a small metal sieve to ensure there are no lumps).
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Add molasses and tomatoes.
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Stir to incorporate.
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8.
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Add all beans and mushrooms.
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Stir gently to mix through.
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Take one last appreciative breath of the lovely aroma, then cover and simmer for at least 30 minutes.
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9.
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Serve with shredded Monterey Jack cheese, a dollop of sour cream and lime-flavoured tortilla chips.
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Welcome to chili heaven :).
