Ancho Beef Chili

I've been hanging on to this recipe for a while now, waiting for just the right time to try it out.  We love chili and we love Tex-Mex, so this is a great combo!  The problem is...I can't remember where I found this recipe, so I have no clue to whom I should give credit.  I think it's Rachael Ray, but if it's not, please forgive me.  Perfect for a cold winter night, or for a hot lunch after a day of sledding and making snow angels.  I tweaked a few things, so the recipe below is my adaptation of someone's recipe...maybe Rachael's!  Enjoy!

1 quart beef stock

4 ancho chilis (dried poblanoes), seeded

2 tablespoons olive oil

1 1/2 pounds ground sirloin

1 red onion, chopped

1/2 red bell pepper, chopped

3-4 cloves fresh garlic, chopped

1 tablespoon cumin

2 teaspoons corriander

1 teaspoon cinnamon

salt and pepper

1/2 cup salsa

1 small can tomato paste

1/4 cup cilantro leaves, plus more for garnish

1 ripe avocado

1 cup sour cream, plus more for garnish

zest and juice of 1 lime

1 1/2 cup shredded pepper-jack cheese

1 poblano chili

4 flour tortillas

fried tortilla strips, for garnish

Over medium-high heat, bring stock and anchos to a bubble.  Reduce heat to medium and simmer 15 minutes until chilis soften.  Puree until smooth and reserve.

Brown sirloin with olive oil.  Add onion, garlic, bell pepper, and spices and cook until tender.  Add salsa and tomato paste and cook one minute more.  Add chili-stock mixture and bring to a bubble.

Puree cilantro, avocado, sour cream, and lime zest and juice.  Set aside.

Preheat broiler to high.  Roast poblano until soft and charred on all sides, about 15 minutes.  Place in a bowl and cover tightly with plastic wrap.  Allow to cool, then remove skin and chop.  Toast a tortilla 1 minutes per side in a non-stick skillet over medium heat.  Top with 1/2 the cheese and half the roasted pepper and allow cheese to melt.  Top with second tortilla.  Flip and cook 1-2 more minutes.  Keep quesadillas in warm oven while repeating with remaining tortillas, cheese, and chopped poblano.

Add avocado mixture to chili and stir to mix.

Serve quesadillas alongside chili with fried tortilla strips, a dollop of sour cream, and fresh cilantro.