2 medium onions
as much garlic as you want (I like lots)
2 - 2.5 pounds chuck, coarsley ground/chopped (I do it in a food processer)
1/2 tsp New Mexico chili
1/2 tsp Ancho chili
1/2 tsp chili powder
2 tsp cumin
1/2 cinnamon stick
1 - 3 fresh hot red peppers, your favorite kind
1 28 oz. can of tomatoes
2/3 - 3/4 cup sun-dried tomatoes packed in oil
(optional) 2 cans pinto beans, drained and rinsed. You can use kidney beans if you prefer.
- Chop up onions and garlic fine in a food processor.
- Saute chopped onions and garlic in olive oil until soft, put into large dutch oven
- In same pan, lightly brown the ground chuck. Add to dutch oven.
- Stir all spices into the meat and onion mixture. Heat through, stirring every so often to prevent any burning.
- In food processor, blend hot chili(s) and sun-dried tomatoes until they make a paste. Add a little olive oil from the tomato jar if needed.
- Dump can of tomatoes into food processor with chili paste, blend until tomatoes are chunky.
- Pour tomato mixture into meat mixture. Add a cup of water. Stir well.
- Simmer on low for 1 hour.
- If desired, add cans of pinto beans at this point. Simmer an additional 30 minutes.
- If you like a meatier chili, use a 14 oz can of tomatoes and/or omit sun-dried tomatoes.
- If you like it hotter, add more fresh peppers and toss in some cayenne.
- For a slight mole overtone, stir in 1 oz. unsweetened baking chocolate.
- Use red wine or beef stock instead of water for a richer taste.
- Saute the chuck in some pan drippings from smoked bacon for a smokier taste.