Chili: Chili 08 by Recipe Cottage

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	Chili 08

		Chili 3/4 cup or so of ancho chili paste 3 pounds of round steak or rump roast gound up to a coarse grind in the food processor 2 large yellow onions chopped 3 tablespoons olive oil 9 -10 cloves garlic crushed 1 packet prepared chili mix 3-5 tablespoons chili powder 2 tablespoons new mexican chili powder 1-2 cups water salt 1 T cocoa powder 1 tablespoon ground cumin 1 to 2 tablespoons oregano 2 T worchestersire sauce 32 ounce can crushed, peeled, tomatoes cooked pinto beans Heat the oil in a large stock pot. When hot add the onions, and stir turn down heat and let them simmer on low for about 1/2 hour, stirring now and then, you want them to just turn brown. Add the ground meat and stir it around. Add garlic and stir well. The meat will take 20 minutes or so to brown. Add the chili powders and about 1-2 cups of water, you want enough water to moisten it, but not make it soupy, so it can simmer without drying out. Simmer with lid off for about 20 minutes. Heat about 1/2 cups water to boiling, take 3-5 dried ancho chilis, pour boiling water over and let sit for 30 minutes or so. Pull of stems and shake out some of the seeds. Put in blender or food processor with about 1/2 of the water and blend until smooth. By itself this stuff tastes bitter, but don't worry. Add ancho chili paste, stir well, let simmer 10 more minutes (it should be thickening). Taste for salt, add just a tad if needed, because it will cook longer and the salt will concentrate. Add the of cocoa powder, cumin, oregano and tomato sauce. Stir and cook for 5-10 minutes (lid still off). Add the beans and their liquid (which should not be much). cover, almost (leave a crack for steam) and cook another (what was it Sue hour or hour and 1/2?). Beans: About 3/4 cup of pinto beans washed and picked over for rocks. Put beans in a pot, cover with water (about 1/2 inch over, 2 bay leaves and a strip of salt pork (about 6 inches by 1/4 inch). Bring to boil, cover, reduce heat and cook on low for 30 minutes, check the beans and add water if needed. Keep on a low simmer until semi tender to the bite, not mushy but still hold their shape. It Think I started them at 3:00 and they were done by 5:00 or 5:30 and still had 1/2 -3/4 cup of liquid. Remove the bay leaves and salt pork before adding to chili. If you don't want to add the beans, but serve them separately, cook them longer, to your desired tenderness and season with salt and pepper.