MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seven Pepper Chili
 Categories: Chili, Chocolate
      Yield: 1 Batch
 
      3 lb Lean stew meat
      1 lb Pork loin; ground
      2 tb Pure lard or shortening
      3 lg Yellow onions; chopped
      2 ts Salt
      5    Fresh jalapenos; seeded
      1 lb Ripe red tomatotes;
           - fresh preferred
      7    Dried chiles anchos
           - (big black ones)
      2    Dried chile New Mexico
           - (big red ones)
      2 ts Cumin seeds
      2    Dried japanese chiles;
           - little skinny red ones
      1 ts Ground cumin
      1 ts Sugar
      7 cl Garlic
      1    Can tecate beer
      1 tb Ground chiles pasillas
      1 oz Unsweetened chocolate
      1 ts Chiles quebardos (pequins);
           - crushed
      1 qt Water
    1/2 c  Masa harina
      1 ts Tabasco sauce
 
  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, chiles
  pasillas, chile quebrados, Tabasco, salt, jalapenos, and tomatoes.
  Blend and set aside to steep. Remove stems, membranes, and seeds
  from dried anchos, red chiles, and jalapenos. Place these last
  3 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 30 minutes.

  Recipe FROM: The Only Texas Cookbook
 
MMMMM