5 dried red chiles
1 cup pitted prunes
4 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
1 teaspoon paprika
2 pounds ground beef
3 tablespoons tomato paste
One 28-ounce can crushed fire-roasted tomatoes
1.In a medium bowl, soak the chiles and prunes in just enough boiling water to cover until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard the chile stems and seeds.
2.Meanwhile, in a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a small bowl. Add the onion to the pan and cook until softened, about 8 minutes. Add the garlic and paprika and cook, stirring, for 1 minute. Add the ground beef and cook, breaking it up, until no longer pink, about 3 minutes.
3.In a food processor, puree the chiles and prunes with the tomato paste and the reserved soaking liquid; add to the beef mixture. Stir in the crushed tomatoes and the bacon; season with salt. Bring to a simmer, cover and cook, stirring occasionally, until thickened, about 20 minutes.