Ancho Beef and Bean Chili

• 2 dried ancho chili peppers, seeded and torn into pieces
• 2 dried pasilla or New Mexico red chili peppers, seeded and torn into pieces
• 2 garlic cloves, minced
• 1 ½ tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• 1 onion, chopped
• 1 green bell pepper, chopped
• ¾ pound boneless sirloin steak, trimmed and cut into ¼ inch cubes
• 1 ½ cups low sodium beef broth
• 1 ¼ cup rinsed, drained red kidney beans

1. Set medium skillet over medium low heat. 
2. Add dried peppers and toast until fragrant, about 4 minutes, stirring occasionally. Transfer to bowl.  Cover with boiling water and let sit about 10 minutes.  Drain, reserving 2 TBSP of soaking liquid.  Combine peppers, reserved liquid, garlic, oregano, cumin, and cinnamon mini food processor and blend til smooth.
3. Spray large saucepan with nonstick spray.  Over medium heat, add onion and bell pepper.  Cook, stirring frequently , until onion softens (about 4 minutes).  Add pepper and spice mix and cook until fragrant ( about 1 minute)  Add steak, cook stirring frequently until no longer pink  (about 3 minutes)
4. Stir in broth, bring to boil.  Reduce heat and simmer, covered, 20 minutes.  Stir in beans and simmer covered, about 20 minutes.

Serves 4
Points Plus Value = 6