Millenial Chili by Wayne Preston Allen

This is a chili somewhat in the style of Chile Colorado; meat, dried red New Mexico chili pods, and little else. However, it
does have a twist to it!

Ingredients: 
     3.5 lbs sirloin steaks 
     1 lb pork sausage 
     1 medium white onion 
     4 dried red New Mexico chiles 
     4 chilpotle chiles 
     1 7-oz can chopped green chiles (optional) 
     two cloves garlic 
     1 tsp ground comino (cumin seed) 
     1 tsp mexican oregano 
     steak rub/lime/soy sauce 

First, cut off the tops of the dried New Mexico chiles to 
remove the stems and seeds and to expose the interior, 
leaving them as whole as possible. Cut the tops off of the 
chipotles, and cut them lengthwise to extract seeds. Set 
all of the chiles steeping in hot water (just enough to cover) 
while we move on with the other items.

Ok, now we're going to grill the steaks! Off to a good start, 
eh? I dust the steaks with Fiesta brand fajita seasoning, then
marinade in lime juice and soy sauce after a little fork-poking :-) 
Grill the steaks over hot coals to a medium doneness and
set aside. (I use soaked mesquite chips over coals to add to 
the smokey flavor, but you can now get
mesquite-impregnated charcoal; it really works great!) At 
this time, you can cut off the extra half-pound I specified and
snack on it. This will hopefully prevent you from abandoning 
the whole project and just eating the steaks!

Now we'll prepare the rest of the ingredients in a (big) 
oven-ready pot or stove-top casserole dish (with a secure lid).
Add the pork sausage, onion, and garlic, and saute until 
the onion is soft. 

Chop the steaks into 1/2-inch cubes and add to pot. Add 
a beer of your choice (I cook with Tecate!) I have been
corrected in my recollection of the recipe at this point. I 
supposedly added a cup of white wine, and used beer
subsequently to keep it moist. To which I responded as the 
Scarecrow did while pointing in opposite directions;
"That way's nice!"

Now, back to the chiles. Remove the New Mexicos from 
hot water and cut them in half, length-wise. For each half,
carefully scrape off the inner pulp with a flat knife, 
angled away from the scraping direction. Then scrape the pulp off the
knife into a blender. Add the water and chipotles, and 
blend into a beautiful sauce. Don't stick your face in this stuff!

Add the other spices to the pot, and about half of the sauce. 
Be careful to consider that the meat is the star of this
show; err on the side of too little sauce, rather than too 
much! Cover and put in 300-degree oven for one hour.

After the hour, test for spice and moisture. Add more or all of 
the sauce, if you like, and probably more beer to keep it
from drying out too much. Put back in oven for another hour.

Check for doneness and moisture. (Another hour's cooking isn't 
out of the question.) The sirloin should come apart easily,
and you should have a rich, flowing gravy, not watery. Moisten 
with more beer, if necessary. Serve with chopped
avacado and sharp, white New York cheese. Yow!