INGREDIENTS

INSTRUCTIONS

This recipe is a lot of trouble and is recommended  only for genuine
chili fanatics. Brown meat in lard until gray.  Add onions and cook
until clear. Combine in a food processor or blender the cumin,  garlic,
chilies pasillas, chiliie quebrados, t Tabasco, salt,  jalapenos, and
tomatoes. Blend and set aside to steep. Remove stems,  membranes, and
seeds from dried anchos, red chiles, and jalapenos  peppers. Place
these last three peppers in a small saucepan and  barely cover with
warm water. Bring to a boil over medium heat and  then simmer about 15
minutes. Next place softened peppers in the  processor or blender.
Save the water in which you boiled the  peppers. You can use this
water to hotten up the chili later. Now  blend the peppers with the
tomato mixture until smooth and add all  this to the cooking meat and
onions. Add sugar, beer, and chocolate  to chili. Turn the fire down
real low and simmer without covering -  at least 2 hours. Stir
occasionally to keep it from sticking. Keep  quart of water nearby. Add
as needed to keep a soupy consistency.  Thirty minutes before you are
ready to serve chili combine masa with  enough water to make a thin
paste and, stirring vigorously, add to  the chili. This will bind the
chili and thicken it up. Stir chili  frequently during the last half
hour so that it doesn't stick. You  can taste it at this point, and if
it isn't hot enough to suit you,  pour in a little of the seasoned
water in which you cooked the  chiles. This is liquid fire, so go easy.
Pour a little and taste.  Also adjust the salt during this half hour.
From The Only Texas  Cookbook  Posted to MM-Recipes Digest V4 #122 by
novmom@juno.com (Angela [lynn]  Gilliland) on May 01, 1997

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