Preparation

1. Slice open the dried ancho and chipotle chili and remove the seeds/pith.
2. Place the dried chili peppers in a warm skillet (medium heat) and press them flat with a spatula to toast them for a few seconds per side until fragrant (be careful not to burn them!). Be sure to wear gloves or wash your hands directly after handling the chili peppers.
3. Remove the dried chili and put them in a bowl or sauce pan.
4. Pour 250 ml boiling water over it and leave it to soak for at least 15 minutes.
5. In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat.
6. Meanwhile, fry the beef in a hot skillet until crispy.
7. While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid.
8. Add the beef to the large pot filled with the sauteed vegetables.
9. Add the tomato sauce and blended chili peppers to the pot. If it is not enough liquid, add beef or vegetable broth (the other 250 ml water and 5 grams bouillon powder, unless you have "real" broth on hand) until everything is covered.
10. Season with salt, pepper, cumin, and oregano to taste.
11. Simmer for about 45 minutes or until thick enough.
12. Serve with fresh cilantro.