AUTHENTIC TEXAS RED CHILI


3 Ancho Chilies
1 Tbsp. cumin seed
1-1/2 lbs. beef chuck roast, trim off fat, cut into a dice
1-1/2 lean pork cut into dice
3 yellow onions, chopped
6 cloves garlic, chopped
6 jalapenos, chopped
2 tsp. salt
6 Tbsp. chili powder
1 Tbsp. oregano
½ tsp. ground cumin
½ tsp. cocoa powder
3 Tbsp. Worcestershire sauce
¼ lb. bacon, diced
Dash cider vinegar
2 cups pinto beans, optional
1 bay leaf, optional
28-oz. can tomatoes, optional
1 cup corn, optional

1. Roast cumin seeds for 10 minutes in a 375-degree oven. Remove and set aside

2. Heat a large kettle and saute the bacon until clear. Brown the meat first, drain off the fat, and then add the remaining ingredients and simmer for 3-4 hours on LOW, adding tomato sauce, beef stock or water if it seems dry.

3. Correct seasoning and add the cooked beans and tomato sauce cook for 1-2 more hours on LOW.

4. Prepare chilies by cracking them open and removing the seeds and veins, and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid.

5. Place pepper skins in blender and adds enough of the water so that the total amount in the blender is 2 cups. Add 2-clove garlic, 1-tsp. oregano, and 1-tsp. salt, and blend until thick and smooth to make Ancho Chili paste.

6. Add chili paste to the chili.