Oven-baked chili con carne

Ingredients:

Chili sauce

• 5 California chili peppers
• 5 guajillo chili peppers
• 5 chili pasillas
• 5 cloves of garlic
• 1/4 cup fresh oregano leaves

Stewed tomatoes

• 1 kg of non-hybrid tomatoes

Spices for chili

• 1 cup oatmeal
• 1/4 cup ground cumin
• 1/4 cup paprika
• 1 teaspoon sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 teaspoon crushed red pepper flakes

Chile

• 1.3 kg ground beef neck
• 450 g ground beef from the thigh
• 1 onion, chopped
• 7 cloves garlic, diced
• Special equipment: immersion blender

Preparation:

1. Chili sauce:
   
   In a medium saucepan, cover the California chile, guajillo chile, and pasilla chile with water and soak for 2 hours. Add the garlic and cook until soft, about 30 minutes. Blend in small batches in a blender, adding a little fresh oregano each time. Strain through a sieve.
2. Stewed tomatoes:
   
   Simmer the whole tomatoes in a large saucepan, uncovered, over medium heat until they're tender and some of their liquid has released, about 45 minutes. Let cool slightly, then puree with an immersion blender until smooth.
3. Spices for chili:
   
   Combine oats, cumin, paprika, salt, black pepper, cayenne pepper, and red pepper flakes in a bowl. Set aside.
4. Chile:
   
   Preheat oven to 175°C. Combine all the ground meat, onion, and garlic in a casserole dish. Bake in the oven, stirring occasionally, until the meat is cooked through.
5. Add chili spices to the ground beef and cook for another 20 minutes. Then add the stewed tomatoes and chili sauce. Cook until a thermometer reads 165°F (71°C), about 1 hour.