MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Seven Pepper Chili
Categories: Chili, Chocolate
     Yield: 1 servings

     3 lb Lean stew meat
     1 lb Pork loin; ground
     2 tb Pure lard or shortening
     3 lg Yellow onions; chopped
     2 ts Salt
     5    Jalapenos; fresh/seeded
     1 lb Tomatotes; red ripe
          Used canned only if you must
     7    Dried chiles anchos (big
          -black ones)
     2    Dried chile new mexico (big
          -red one)
     2 ts Cumin seeds
     2    Dried japanese chiles
          -- little skinny red ones
     1 ts Ground cumin
     1 ts Sugar
     7 cl Garlic
     1 cn Tecate beer
     1 tb Ground chiles pasillas
     1    Unsweetened chocolate; (1
          -oz)
     1 ts Crushed chilies quebardos
          -(pequins)
     1 qt Water
   1/2    Cuo masa harina
     1 ts Tabasco sauce

    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

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