ICS-style Chili
 
[The ICS (International Chili Society) cooks use more New Mexican
chiles.  The meat is cube or coarsely ground and different spices
such as tarragon, turmeric, allspice, and even curry powder are added.]
 
3 tablespoons dried ground red New Mexican chile
1 7-ounce can diced green New Mexican chile
2 teaspoons ground Cayenne, or more for added heat
2 pounds beef sirloin, either coarsely ground or cut in cubes
2 tablespoons vegetable oil
2 medium onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 16-ounce can tomatoes, chopped
1 teaspoon ground oregano
 
Brown the beef in the oil.  Add the onion, celery, and garlic and
saute until soft.
 
Add the remaining ingredients and enough water to cover and simmer
for about 2 to 3 hours or untilthe meat is tender.  Add more water
if necessary.