*  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
    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
                         Sour cream
                         Cheddar cheese, finely grate
                         Onion, chopped
                         Hot chile peppers, seeded &
                         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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