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3 bls (1.361 kg) ground beef (I used 85 / 15 fat to meat ratio)
1 medium to large onion finely chopped
5 cloves garlic minced
6 Tbsp (40 g) chili powder (I used McCormick Brand)
3 tsp (7 g) smoked paprika
3 tsp (8 g) garlic powder
3 tsp (8 g) onion powder
3 tsp (7 g) ground cumin
3 Tbsp (49.5 g) tomato paste
7 cups (1.65 L) low sodium beef broth
1 chipotle pepper in Adobo sauce
2 Tbsp Adobo sauce from can of chipotle peppers
2 – 15 oz cans pinto beans (drained and rinsed)
salt and pepper to taste
*For corn starch slurry*
4 Tbsp (35 g) corn starch
4 Tbsp (60 ml) cold water

INSTRUCTIONS
– In a preheated on a medium high heat 6 .5 qt pot add 3 tbsp oil and ground beef
– Add salt and pepper to taste, cook ground beef for 5 to 8 minutes
-Now add garlic and onion, combine and continue to cook for 3 to 5 minutes
– Next add and combine all dry seasonings and spices to cooked ground beef
– Now add tomato paste, combine and cook for a minute or two
– Next add beef broth, stir and mix well
– Add chopped chipotle pepper, adobo sauce and bring to a boil
– Cover pot with a lid, lower the heat and gently simmer for 1 hour stirring through out
– After and hour add cornstarch slurry to thicken chili
– Add drained and rinsed pinto beans combine and simmer for and additional 15 minutes then serve

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