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Place one jar of bone broth into a small sauce pot and let it come up to a boil. As soon as it does, add in the dried ancho chiles and remove from the heat and allow these to steep for a minimum of 30 minutes to rehydrate. Place all the broth and the ancho chiles into a blender and pulse until everything is blended. Keep to the side.
In a large stew pot on medium heat, heat the oil and sauté the onion until caramelized.
Add in the ground beef until it begins to brown. Add the spices so it cooks with the meat and deepen in flavor. Then add in green bell pepper and roma tomatoes. Cook for 10 minutes.
Add in the broth and ancho chile mixture, and scrape any bits from the bottom of the pan. Add in the fire roasted tomatoes, stir well, and cover. Turn the heat down to low, and let this cook gently for another 30 minutes. The mixture will be thick! Taste for seasoning, and then serve!
Suggested garnish: shredded cheese, sour cream, green onions and avocado. While this Chili is made without beans, you can easily add beans in to stretch this recipe even farther.