First, Prepare the "chili bomb".

Stem, deseed and toast the anchos and guajillos over a small skillet on med high heat. Add the chiles to hot water around 20 minutes and rehydrate.

Add the rehydrated chiles to a blender along with the soaking liquid, a small rough chopped onion, a can of Mexican style stewed tomatoes, salt, pepper, oregano, garlic powder, and chili powder. Blend and pulse till smooth paste.

This is your "chili bomb", and can be prepared the day before or several hours before making the chili

To prepare the chilli proper, heat a large soup or stockpot over high heat. melt the butter and add the broken up ground beef and a whole medium chopped onion. Brown the beef and sweat the onion together about 7 minutes.

Add the proprietary chili powder and cayenne from the Carroll Shelby Chili Kit to the ground beef and onion. Bloom the spices, stirring constantly for around a minute.

Add the prepared "chili bomb" wet paste and stir and fry for a few minutes.

Add the kidney beans (undrained) and the can of stewed tomatoes (regular). Stir completely.

Add tomato juice and water, salt and pepper, to taste.

Bring to a rolling boil, lower to a gentle bubbling simmer, and let go for 2 1/2 hours, stirring often.