Heat a griddle or cast-iron skillet over medium high heat until it is hot.
Toast the chile peppers, turning them and not allowing them to burn, for
1-2 minutes. Let chile peppers cool until they can be handled, then seed
them. Combine peppers with 1 cup water in a small saucepan. Bring to a
boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper
in a food processor. In a large casserole, sauté the chuck in 4 Tbsp. beef
suet over moderately high heat until it is lightly browned. Transfer meat
to a bowl. Add to the casserole, the remaining suet, onions, and garlic,
and cook the mixture over moderate heat, stirring, until the onions are
softened. Add the cumin and cook the mixture over medium low heat,
stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder,
bay leaf, and oregano, and combine the mixture well. Add water to cover
barely. Bring to a boil and simmer, covered, stirring occasionally, and
adding more water, if necessary, to keep the meat covered, for 2 hours
longer. Add salt to taste, simmer uncovered for another hour. Discard bay
leaf. Transfer the chili to a heated serving bowl and serve it with the
sour cream, cheese, onion, chile peppers, beans and tortilla chips.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 04, 1998
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