CHILI OUR WAY-CH

      Title: CHILI OUR WAY-CH
  Categories: Chocolate
       Yield: 6 Servings
  
       6    Dried hot chile peppers
     1/2 ts Oregano
       3 lb Boneless chuck -- in 1/4
            Inch
            Accompaniments:
            Dice
            Sour cream
       6 tb Rendered beef suet
            Cheddar cheese -- finely
            Grate
       2 ea Onions -- chopped
            D
       4 ea Garlic cloves
            Onion -- chopped
   1 1/2 tb Cumin
            Hot chile peppers -- seeded
       1 lb Tomatoes -- drained &
            Chopped
            Minced
       1 tb Unsweetened cocoa powder
            Kidney or pinto beans
       1 ea Bay leaf
            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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