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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