*  Exported from  MasterCook  *

                             CHILI OUR WAY

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Beef
               Chili                            Beans

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                    Dried hot chile peppers
  3       lb           Boneless chuck, in 1/4 inch
                       -ice
  6       tb           Rendered beef suet
  2                    Onions, chopped
  4                    Garlic cloves
  1 1/2   tb           Cumin
  1       lb           Tomatoes, drained & chopped
  1       tb           Unsweetened cocoa powder
  1                    Bay leaf
    1/2   ts           Oregano
                       Accompaniments:
                       Sour cream
                       Cheddar cheese, finely grate
                       Onion, chopped
                       Hot chile peppers, seeded &
                       -inced
                       Kidney or pinto beans
                       Tortilla chips

 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



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