Old Buffalo Breath Chili

      Yield: 1 Servings

      5 lb chuck roast

      8    cloves garlic --,Crushed

    1/4 c  olive oil

      2 T  mexican oregano

      1 T  cumin seeds -- and,Toasted

      1    ground

      1    juice of 1 lime

      2 T  mild chile

      2 T  hot chile

      1    beef broth

      1    masa harina

      1 sm whole piquin chiles,Dried

      1    salt --,To Taste

For the fire: mesquite wood chips and hardwood charcoal.

For the Rub: 2 or 3 cloves of garlic and chili powder.

The chuck roast should be as lean as possible and cut at least three

inches thick. Two or three hours before you plan to make the chili,

rub the meat all over with a mash of crushed garlic and salt then

sprinkle it with chili powder to coat it lightly. Loosely cover it

with plastic and set it aside.

Fire up enough hardwood charcoal to sear the meat in an outdoor grill,

preferably one with a cover. At the same time, soak a few handfuls of

the mesquite chips in the water. When the coals are covered with gray

ash, spread them out evenly, and scatter the soaked mesquite chips

over them. Then immediately set the meat on a grill over the smoke,

about an inch from the coals. Cover the grill and adjust the dampers

to maintain a slow, steady heat. Let meat sear for about 12 minutes

(this is meant to flavor, not to cook the meat) and turn over to sear

the other side for the same amount of time. Remove it from the heat,

saving any juices on its surface, and transfer to the refrigerator.

Let it cool thoroughly, about one hour.

After the meat has cooled, trim away any surface fat or cartilage.

With a sharp knive, cube the meat into the smallest pieces you have

patience for, saving all juices. Heat the olive oil in a large, heavy

pot over moderate heat. Stir in the garlic and saute until it turns

translucent. Stir in the meat and all reserved meat juices, adding

just enough beef broth to cover, or about one cup. Pour in the lime

juice and sprinkle in the rest of the seasonings, stirring and

tasting as you go. Crumble in a few piquins or other fiery chiles to

bring the heat up to taste. However, do not try to adjust the

seasoning to perfection right now; it's easy to ruin a chili by

correcting the flavors too soon -- the long cooking will smooth and

sweeten it.

Lower the heat to as low as possible. If the pot is left to boil, the

meat will toughen. Every half hour or so after the first hour, taste

for seasoning, adjusting and thickening with the masa harina a

teaspoonful at a time. The chili should be about ready to eat in

three hours, although it will benefit from a night's aging in the