Old Texas Chili from Chili Gazette

http://www.fix.net/~chiligazette/otexas.html

This is a traditional purist chili and it is hearty. It is a one 
chile chili and requires the use of the robust Ancho chile pod 
in place of all other chiles. If you can't find Ancho by name 
use the darkest pods you can find preferably either Mulato or 
Pasilla ~ up to 8 pods for two pounds of meat. Old Texas Chili 
generally allows the inclusion of only garlic, and 1 tablespoon 
each of Cumin and Mexican Oregano, but for this recipe I bent 
the rules and added a little Jalapeno. I have also specified 
Olive Oil and lean beef trimmed of excess fat. Doesn't hurt to 
cut the old cholesterol. Leave out the onions, lose the bell 
peppers, and forget the tomatoes. Thiccken with masa harina or 
flou added to water if needed. You might consider using 2 or 3 
chiles to the pound if you are faint of heart. The dark chiles 
have a very strong flavor. It does allow the addition of extra 
incendiary devices. Namely Tepins or Pequins added to increase 
the heat, 1 to 3 teaspoons as a recommended dosage, or tabasco 
sauce, same dosage. As far as beans go, they are not allowed in 
the chili pot, on your plate, or in your house while this chili 
is on the premises. 

Ingredients:

2 pounds lean beef trimmed of excess fat and cut into 1/2 inch cubes 

6-8 cloves garlic minced 

2 Jalapenos - cored, seeded, and diced 

1 quart of water, or 2 cans of chicken or beef broth 

1 tablespoon each ground Cumin and ground Mexican Oregano 

8 Ancho chile pods ( see above ) 

1 tablespoon olive oil 

Instructions:

Lightly brown the beef, garlic, and jalapeno using olive oil in 
a heavy skillet. 

Transfer cooked mixture to cooking pot. 

Drain fat, if any, deglaze skillet with water or broth by 
bringing to boil. Turn off the heat, and add the stemmed and 
seeded chile pods. Cover and allow the pods to soften for 20-30 
minutes. 

Transfer pods and some liquid to blender. Start blending on low 
speed and increase to higher speed gradually. Add liquid as 
necessary to keep puree moving until all liquid is incorporated 
into the chili puree and it is smooth. 

Pour sauce over meat, partially cover and simmer until tender. 
The longer the better. 

Add ground cumin and oregano approximately 1 hour before serving 
to maintain their flavor. 

Add small crushed red chiles or tabasco if more heat is desired. 

Thicken, if required, with 2 tablespoons of masa harina or flour 
added to a little water and cook uncovered an additional 20 
minutes.