Whole30 Chili Con Carne - Paleo

1 Add the ancho and guajillo peppers to a dry sauce pan and toast, turning often, until softened and glistening, around 4 minutes. Discard the stems and seeds and return the chilis to the pan with the beef broth. Set over high heat, bring to a boil, cover with a lid, remove from heat and let steep ten minutes. Transfer the chiles and broth to a blender and blend on high speed until completely smooth. Set aside.
2 Preheat a Dutch oven or stock pot over medium heat for 5 minutes. Add the avocado oil and heat until shimmering. Add the beef and cook until browned all over, around 12 minutes. Transfer the beef to a bowl and set aside.
3 Add the onions and green pepper and season with a pinch of salt. Cook, stirring and scraping any brown bits off the bottom of the pot until the vegetables are slightly soft, around 4 minutes. Add the garlic, bay leaves, cumin, granulated onion, granulated garlic, paprika and chile powder and cook, stirring, for 1 minute. Pour in the chile mixture and canned tomatoes. Break apart the tomatoes with the back of a spoon and season with a pinch of salt and pepper.
4 Bring the liquid to a simmer, cover with a lid, reduce the heat to low and cook, stirring occasionally, until the beef is completely fork-tender, around 1.5 hours. For a thicker sauce, remove the lid and continue to simmer for another 20 to 25 minutes or until it has reduced to your desired consistency.
5 Transfer the chili to serving bowls and serve with avocado, onion and lime wedges.