Shelly's Recipe

TEX-MEX SEVEN PEPPER CHILI

Category: Chili

3 lbs lean stew meat-beef, ground coarse or in 1/2-inch cubes
1 lb pork loin, ground coarse or cubed
2 tbsp pure lard or shortening
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp cumin seeds
1 tsp ground cumin
7 cloves garlic
1 to 3 tbsp( or more to taste) of ground chilies. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico chilies, etc.
1 tsp Tabasco sauce
2 tsp salt
5 jalapenos, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
1 oz square unsweetened chocolate or Mexican chocolate
2 cups beef broth
Dried Pinto, black beans or kidney beans or canned.

Brown meat in fat until no longer pink. Add onions and celery and cook until clear.

Combine in food processor or blender the cumin, garlic, and all of the different chilies, Tabasco, salt, jalapenos, and 1 can of tomatoes. Blend and set aside to steep. Add this mixture to the meat along with the two cans of tomatoes, the beer, broth and chocolate. Turn fire down real low and simmer least 2 hours.

If using dried beans add them now. Stir occasionally to keep it from sticking. If the meat you have used is lean, you will probably have no fat to skim off, but if there is fat floating on the top, skim. Once the chili has cooled, you can remove any congealed fat. This keeps well and freezes well.