Chili Our Way

      Yield: 6 Servings

      6    hot chile peppers,Dried

      3 lb boneless chuck,in 1/4 inch

           -ice

      6 T  rendered beef suet

      2    onions,chopped

      4    garlic cloves

  1 1/2 T  cumin

      1 lb tomatoes,drained & chopped

      1 T  unsweetened cocoa powder

      1    bay leaf

    1/2 t  oregano

      1    accompaniments

      1    sour cream

      1    cheddar cheese,finely grate

      1    onion,chopped

      1    hot chile peppers,seeded &

           -inced

      1    kidney (or pinto beans)

      1    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