Very Very Good Chili by Rich Tester posted to rec.food.cooking Rich Tester (rwtester@verio.com) This recipe has been borrowed in large part from Rick Bayless's Mexican Kitchen. This is one of my favorite cookbooks. I will reproduce the recipe and put my comments in []. In a large, heavy skillet or dutch oven filmed with oil or bacon drippings [I used bacon drippings], fry 2 pounds of coarse-ground beef (or half beef, half pork) [I used the beef-pork which I ground at home because it is difficult to get good coarse ground meat at the grocery] and one large chopped onion over medium high heat, stirring to break up the clumps, until nicely browned; drain off most of the fat. Add a full recipe of the seasoning [recipe for Essential Sweet and Spicy Ancho Chili Seasoning Paste to follow], stir several minutes to temper the raw flavor, then stir in enough water or beef broth [I used beef broth] so that everything's floating freely. Partially cover and simmer gently for an hour, until it looks like chili; season with salt and a touch of sugar. If you like a less intense flavor, add 1 cup or so of blended canned tomato along with the water [I added 1 small can Hernandez tomato salsa to the seasoning paste when I made it], and if you prefer your chili with thickened juices, mix together a little masa harina and water, and whisk it into the chili during the last few minutes of simmering [I did this]. I like my chili with whole boiled beans stirred in at the end. [Me too - so I cooked about a half pound of pinto beans until just soft but not mushy and put the drained beans in at the end.] ESSENTIAL SWEET AND SPICEY ANHO SEASONING PASTE Adobo de Chile Ancho Makes about 1 cup 8 large garlic cloves, unpeeled A scant 1/4 teaspoon cloves, whole or freshly ground 8 med (~ 4 oz total) dried ancho chilies [In California they incorrectly label the ancho as pasilla] 1 1/2 teaspoon dried oregano, preferably Mexican [definitely Mexican] 1 teaspoont black pepper, whole or freshly ground 1/8 teaspoon cumin seeds, whole or freshly ground 2/3 cup beef broth, plus a little more if needed Salt, about 1 teaspoon 1. The garlic and chiles. Set a heavy ungreased skillet or griddle over medium heat. Lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally, until soft when pressed between your fingers (you'll notice it has blackened in a few small spots), about 15 minutes. Cool, then slip off the papery skins and roughly chop. While the garlic is roasting, break the stems off the chiles, tear the chiles open and remove the seeds. Next toast the chiles a few at a time on your medium hot skillet or griddle: Open them flat, lay them on the hot surface skin side up, press flat for a few seconds with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them. (If pressed long enough, they'll have changed to a mottled tan underneath. If you see a slight wisp of smoke, that's okay, but any more will mean burnt chiles.) Now press down again to toast the other side. Transfer to a bowl, cover with hot water and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water and discard. 2. The seasoning. If using whole spices, pulverize the oregano, pepper, cumin and cloves in a spice grinder or mortar, then transfer to a food processor or blender, along with the drained chiles and garlic. Measure in the broth and process to a smooth puree, scraping and stirring every few seconds. (If you are using a blender and the mixture won't move through the blades, add more broth, a little at a time, until everything is moving, but still as thick as possible.) With a rubber spatula, work the puree through a medium mesh strainer into a bowl; discard the skins and seeds that remain behind in the strainer, taste (it'll have a rough, raw edge to it), then season with salt. Advanced preparation - covered and refrigerated, the marinade will keep for about 2 weeks; it also freezes well.