Chili Dog Topping

Soak ancho chiles by submerging them in 1 cup of boiling water and allowing them to become pliable, taking about 15 minutes. During this time, cook the bacon in a large saucepan over medium-high heat, stirring occasionally until it reaches an even brown color, approximately 10 minutes. Set aside the excess grease and reserve 2 tablespoons of bacon drippings for later use.

In the same pan, sauté the white and red onion over medium heat with a pinch of salt until they become translucent, about 5 minutes. Introduce the garlic and continue cooking for an additional minute until it softens. Add 3 cups of boiling water to the pan, followed by beef chuck, stirring until the meat is well-coated with the liquid and broken apart. Bring the mixture to a boil, then reduce the heat to low.

Add tomato paste and beef bouillon granules to the mixture, stirring until they dissolve completely. Allow the chili to simmer while you complete the remaining steps.

Combine the rehydrated ancho chiles, their liquid, spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika in a blender. Blend the mixture until smooth, then pour it into the chili. If necessary, add a little water to dissolve any remaining mixture in the blender and pour it into the chili.

Gradually bring the chili to a slow boil over medium-low heat, stirring in kidney beans and masa harina. Reduce the heat to low and allow it to simmer until it reaches a thick consistency, blending the flavors together for at least 45 more minutes. Season with salt and black pepper to taste. If the chili is too thin, mix in more masa harina to achieve the desired consistency.