Heat a griddle or cast-iron skillet over mod-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, saute 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 mod-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. a 1981 Gourmet chili favorite
