Competition-Style Texas Chili

Ingredients

• 1 each – 12 oz & 6 oz can, tomato paste
• 3 lbs – Beef chuck, coarsely ground
• 2 qts – Beef stock
• 1/2 cup – Chili powder
• 2 – Dried Ancho chiles, stemmed and torn into 3-4 pieces
• 1 – Chipotle chile en adobo, roughly chopped
• 1 – Large onion, diced
• 3 – Garlic cloves, minced
• 2 TB – Cumin powder
• 1 TB – Oregano, preferably Mexican Oregano
• 1-3 tsp – Cayenne pepper, depending on your heat preference
• 2 tsp - Salt, plus more to taste when serving