Seven Pepper Chili-Part 2

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Title: Seven Pepper Chili-Part 2
Categories: Chili, Chocolate
Yield: 1 servings

See 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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