Protect hands while working with dried peppers. I use disposable latex gloves that can be found in the cleaning isle of any major grocery store.

Chop into 1 in. pieces. I like to take the time to de-seed them as well, but you can keep in the seeds for extra heat.

Combine in a small sauce pan at medium-low heat the chopped peppers and broth until peppers begin to soften. About 3-5 minutes.

Pour pepper/broth mixture into a blender and puree until it makes a paste about the consistency of ketchup or tomato paste. Set aside.

Sear the stew beef in a large skillet 2-4 min. Do not cook all the way through as this will make it less tender as it cooks in the chili later on. Set aside.

Use butter and broth to delgaze the bottom of the pan used for the stew beef earlier. This should take about 3 min at high heat.

Add onion to pan and cook 3-4 min at medium heat.

Add garlic and cook for another 1 min.

Drain any excess liquid into chili paste made in the blender earlier. Place onion/garlic mixture into large stock pot.

Add to stock pot the can of tomatoes and the cans of beans. Heat gently over medium heat for 4-5 min.

In pan used to cook onions, place in ground beef and season with salt and pepper to taste. Cook until browned and add to stock pot.

In a small pan, combine dry spices and toast gently over medium heat until fragrant. About 3-5 min. Grind in coffee grinder or with mortar and postal and add to stock pot.

Add to stock pot molasses, honey, cayenne pepper and burbon whiskey.

Add to stock pot stew beef and chili paste. Let cook in stock pot 2-3 hours or pour into crockpot and cook on high for 3-4 hours.

Serve with your favorite toppings and enjoy.