Saute lean ground beef in olive oil in a frying pan and transfer to a stock pot when brown. Saute diced onion in bacon fat until brown. Add minced garlic, red pepper flakes, bay leaves, cracked black pepper to the frying pan and cook until fragrant. Add the seasonings to the stock pot.
Add some beef stock to cover and simmer until tender, about an hour, or about 30 minutes if you are using the pressure cooker.
Add a can of tomatoes with chipotles (Rotel), a can of diced tomatoes, a can of tomato sauce, a can of pinto beans (drained) and a can of black beans (drained). (12-14 oz cans).
Add 2-3 tablespoons of chili powder, 1 tablespoon of ground cumin and a large dried chile like pasilla or ancho chile. Add salt if needed to taste.
Simmer on low for several hours until flavors have blended. Remove the remains of the dried chilis, mince and put back into the pot. Remove the bay leaves.
Serve with sour cream, grated cheese, minced onions, minced jalapenos and minced cilantro if desired.
Corn bread or steamed rice is a nice accompaniment.
bon appetit
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