Global 2000 Chile - as the name indicates, this
chili contains ingredients from around the globe that
created a unique taste and sensation with authenticity
for chili lovers. 

Sauce base
1 green Ancho chili
1/4 teaspoon Black pepper
1 big Red bell pepper
1 orange Habanero pepper
1 green Thai dragon chili
2 green Jalapeno peppers
4 fresh tomatilloes
2 tomatoes (squeezed)
4 dried plums (prunes)
Meat
2 pounds Stew beef (cut into small pieces)
1 pound stew pork (fat removed)
2 pounds ground beef 
The chili
2 tablespoons olive oil (not virgin!)
1 medium onion, chopped
2 tablespoons minced garlic
2 tablespoon balsamic vinegar
1 teaspoon Indian red chili (cayenne pepper) powder
1 teaspoon Paprika
2 tablespoons cumin powder
1 teaspoon cinnamon powder
4 oz Tequila gold
1 can red kidney bean (16 oz)
1 can tomato paste (1 cup)
1/4 teaspoon oregano
1 lemon juice
1 teaspoon salt (to taste)
˝ cup brown sugar or dark chocolate
1˝ cup water
Garnish
1/3 cup finely chopped cilantro
1/3 cup sour cream 

To get profound taste, follow the sequence of the
list. Remove stems from chilies and split lengthwise.
Scrape out seeds. Cut tomatilloes and tomatoes
likewise. Put little oil on a hot skillet so that
chilies and tomatoes would not stick to the pan. Place
chilies and tomatoes on the skillet and roast until
all veggies are soft (You might like to burn little
beat and cover the skillet sometimes). Put them and
prunes into a food processor. Rinse the skillet with ˝
cup of water put the wash water also in the processor
and puree. The base of the chili is ready.
The following cooking will take place in one pot
(choose a heavy and thick pot). Heat the pot. At
first, put pieces of beef and pork into and cook them
on medium heat until turns brown. Add ground beef and
cook them for 5-7 mins. Remove all meat and set aside.
Wipe off all fat content from the pot. Put olive oil
into the pot, put onion to sauté, add also garlic
little later and sauté. When those become soft put
balsamic vinegar stir and cook 2 mins to thicken up.
Add Indian red chili powder, Paprika, cumin powder and
cinnamon powder. Saute on medium heat for 2 mins. Add
Tequila to the mixture, stir until the smell of
alcohol dissipates (2-3 mins). Place all meat and
beans into the mixture and stir to coat them well with
spices. Add tomato paste, chili puree, oregano, lemon
juice and salt (to taste). Use some brown sugar to
adjust the heat of chili. Cover the pot and cook on
low heat for 3-31/2 hours until meat falls a part.
Stir often. Serve with little sour cream and cilantro.
Serves 8-10 people.

"joa roy" <joakimpinakroy@yahoo.com>
California