This
might be too spicy but I'll post it anyway. It's getting to be chili and stew weather:
I don't usually follow a recipe, but once upon a time I tried to pay attention to what I was doing and wrote everything down
So these are approximate measures. If the ground meat is too lean, you might need to add a little oil or fat. You can add a can or two of tomato sauce or peeled tomatoes if you must, but I don't.
Bob's Red Chili1 to 1.5 pounds beef stew meat
1 pound ground meat (turkey, venison, pork, or beef)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried Ancho chile peppers
2 tsp. dried oregano
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp garlic powder or granules
2 (15 oz) cans beef broth
1 (15 oz) can pinto beans or "chili beans" (optional)
1 Tbsp cornmeal or dried masa
cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]
Break up the ground meat in a large skillet and begin browning over high heat. When the meat has turned gray and there is some grease in the pan, add the stew meat. Continue cooking until all is thoroughly done and browned somewhat. Transfer to a large stockpot. Set the dirty skillet aside for later.
Remove stems and seeds from the dried peppers. Don't worry about getting all the seeds out. Tear or crumble the peppers into a small saucepan with the water; simmer for 10 minutes.
Meanwhile, coarsely chop onions and sauté in the grease remaining in the dirty skillet. When onions are soft and becoming translucent, transfer to the stockpot.
Pour the stewed peppers and water into the blender and blend until liquefied. Pour the chile paste into a large sieve and press it thru with a spoon into the stockpot (this removes any pepper skins and stray seeds, you can skip this step if you don't mind the extra fiber, which can have a tough plasticky texture). Rinse the blender with a little water and pour that in the stockpot.
Add all remaining ingredients except the beans and the cornmeal. Simmer for several hours. Add canned beans and simmer another 20 minutes. Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic powder) to taste. Add the cornmeal, and simmer 10 or 15 minutes until thickened (stir occasionally because it can burn at this point.)
Notes: Anchos are large and black dried peppers that smell faintly of chewing tobacco. They are mild. Guajillo and New Mexico peppers are long, flat, and mahogany colored. They can be hot or mild; usually in between but closer to mild.
