Instructions: In a hot pan over medium heat, saute onions and garlic until onions are soft. When soft, add cumin. Saute a few minutes. Add canned beans. Saute for a couple of minutes. Set aside.

In small pan on medium heat, slightly char the ancho pieces. When you start to smell their fragrance, remove them and put them in a blender with the water. Puree until smooth. Set aside.

Into the crockpot, onion-bean mixture, pureed chiles, and the rest of the ingredients except the salsa, cilantro and lime juice. Cook on LOW 8-9 hours. At 7 hrs, add lime juice. Cook for another hour or so until it tastes right TO YOU.

To serve: put chili over white rice or grits, garnish with salsa and sour cream. Maybe some chopped cilantro too.

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