6 green chili peppers (see note)
3 cups water, divided use
3 pounds chuck roast, diced
6 tablespoons shortening, divided use
1 onion, chopped
4 garlic cloves, crushed
1 1/2 tablespoons ground cumin
1 pound tomatoes, seeded and chopped
1 tablespoon baking cocoa
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon salt
Chili
1 pound ground beef
1 cup chopped onions
1 to 2 tablespoons chili powder
1 (16 ounce) can tomatoes, undrained, chopped
1 (6 ounce) can tomato paste
2 ounces (1/2 cup) shredded Cheddar cheese
1/2 cup dairy sour cream
Heat a heavy skillet until hot. Toast green chili peppers on all
sides, being
careful not to burn, for 1 to 2 minutes. Cool and remove the seeds.
Combine
the peppers with 1 cup water in a small saucepan; bring to a boil.
Reduce
heat, cover,
and simmer for 5 minutes. Puree the water and chili peppers in a
food processor.
In a large kettle, saute diced boneless chuck roast in 4
tablespoons shortening
until browned;
remove and set aside.
Heat 2 more tablespoons shortening in the kettle. Cook chopped onion and
crushed
garlic cloves
over medium heat, stirring, until the onions are soft. Add
cumin; cook,
stirring, for 1 minute.
Add the chuck roast, the chili puree, chopped tomatoes, unsweetened baking
cocoa, bay leaf,
oregano, and 2 cups water. Bring to a boil. Reduce the heat,
and simmer,
covered, stirring
occasionally, for 2 hours. Add salt; simmer,
uncovered, for another hour.
Discard the bay leaf.
Makes
6 servings.
Use caution when handling jalapeños or other chiles. A good idea would be
to use rubber gloves.
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