Chili

This was the best chili I ever made!  I took my inspiration from Jeff Mauro's recipe that I saw on The Kitchen on the Food Network.  I toasted whole dried ancho pepper on a baking sheet until puffed and then cooled and removed the seeds and stem.  Then I ground the chili until fine and mixed with chili powder, cumin and oregano and a little hot water to make a paste.  Then I rendered a strip of bacon until crispy and removed it from the pan.  I cut a chuck roast into 1 inch cubes and sprinkled with salt and pepper and browned them and then removed it.  Then I added the chile paste, onions, jalapenos and garlic until fragrant.   The beef was returned to the pot along with beef stock and crushed tomatoes and corn meal and cooked for 2 hours until thick and rich.  I finished with lime juice and served with corn bread and sliced avocado.