In a large pot, heat the brown the ground beef, making sure to
continuously break up large pieces with a spoon or spatula.
Once browned drain fat off of ground beef. Return the ground
beef to the pot.
Add onions and green bell pepper to the ground beef and cook over
medium heat with stirring until the onions are soft and translucent.
Add the garlic, ancho chile powder, pasilla chile powder, cumin,
sugar, thyme, cayenne powder, oregano, and black pepper. Heat
over medium heat with stirring for 12 minutes.
Pour in the beef broth, pinto beans, diced tomatoes, tomato sauce,
tomato paste, cider vinegar and chipotle peppers. Stir to mix
well. Reduce heat to low and simmer for at least 2 hours
before serving or refrigerating.
Most chili recipes with beef have you leave the fat in the chili
then remove it once you have refrigerated the chili overnight.
You can also do that with this beef
chili recipe, but if you are
serving the chili right away, you should go ahead and drain the fat