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Nuclear Chili

6-8 dried New Mexico chiles
4 dried ancho chiles
4 dried pasilla chiles
3 dried Anaheim chile
2 dried cascabel chiles
2 dried chipotle chiles
1 habanero chili
2 cloves garlic
2 teaspoon cumin
1 bottle beer
salt
oregano

2 lbs meat, ground or cut up into small pieces
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
3 cloves garlic
4 tablespoons bacon fat
16 oz corn or beans

Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim,
and Cascabel Chiles. Let soak 30 minutes. Place in blender with
1/2 of soaking water plus fresh water and beer. Add 2 cloves of
garlic and blend for 3 minutes.

Strain the resulting puree into a pot. Add cumin, salt, oregano,
Chipotle and habanero chiles. Simmer.

Add garlic, peppers, onion to bacon fat and cook 2 minutes. Add
meat, and brown. Add chili sauce. Simmer for a few hours. Add corn
or beans about 1 hour before serving. Skim fat before serving.

Notes: You may use a different variety of chiles. Be creative
and experiment.

The Habanero Chili is VERY HOT. If you want a milder chili, do not
add habaneros.

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