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1
In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side.
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2
Turn off the heat, cover the chiles with water and soak them until rehydrated, about 30 minutes.
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3
Meanwhile, in a Dutch oven or other large pot over medium heat, heat 1 tablespoon vegetable oil or bacon fat.
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4
Add the onions and saute until they start to brown, about 10 minutes.
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5
Add the garlic and cook for 30 more seconds.
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6
Transfer to a blender.
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7
Form the ground beef into balls the size of marbles.
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8
Return the Dutch oven to medium heat, add 1 tablespoon vegetable oil or bacon fat and, when it is hot, add the meatballs.
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9
Stir occasionally until lightly browned, about 10 minutes, then remove from the heat.
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10
Drain the chiles well, and remove and discard stems and seeds.
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11
Add the chiles to the blender.
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12
Add the canned chipotles, if using, pequin chiles or cayenne, cumin, oregano, cloves, cinnamon and 1 cup water.
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13
Blend until smooth.
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14
Add to the Dutch oven with the browned meatballs along with 4 cups water.
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15
Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
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16
Adjust salt and pepper to taste.
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17
If the chili looks too thin, slowly stir in the masa harina.
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18
Add the lime juice, and simmer for 15 minutes more.
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19
Serve topped with grated cheese, diced onions, pickled jalapenos and sour cream.
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20
Or serve as Frito pie: For each serving, mound 1 cup Fritos in a bowl and top with 1 cup chili, 1/4 cup grated cheese, 1 tablespoon diced onions, sliced jalapenos and sour cream.
