Taco Meat with Anche, Chipotle and Adobo Chilis

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Ingredients:

2 pounds 80/20 hamburger
1 medium brown onion, finely chopped
2 lg cloves garlic, minced
2 tsp salt
2 tbs reconstituted Ancho chili pureed with water it was soaked in. (original was 1 tbs ground California chili)
2 chipotle chili from a can of chipotle en adobo, minced
1 tbs adobo from the same can
1 tsp black pepper
1 tsp Mexican (can sub Mediterranean) oregano (3x fresh) 
1/2 tsp ground cumin
1/2 tsp thyme (3x fresh)

Instructions:

The peppers are all fairly mild, so can be adjusted up.

Start the hamburger to brown in a hot, dry skillet. When the fat starts to render, add the onion, garlic and chipotle, and stir to distribute. 

When the meat is about half browned, rub the oregano and thyme to crumble them if dried, then add them along with the remaining spices to the browning meat and stir to distribute. Continue to cook the meat until all surfaces are browned, reduce heat and cook through if necessary. Drain off any extra fat. 

Taste and adjust seasonings.