Seven pepper chili-part 2

1 Servings

Ingredients

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Directions

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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