50 Plus Cookbook -- Soups and Sandwiches -- Nuclear Chili

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Nuclear Chili

From the Kitchen of: Usenet

6-8		Dried New Mexico chiles
4		Dried Ancho chiles
4		Dried Pasilla chiles
3		Dried Anaheim chiles
2		Dried Cascabel chiles
2		Dried Chipotle chiles
1		Habanero chili
2		Cloves garlic
2	tsp	Cumin
1	bottle	Beer
		Salt, oregano, to taste
2	lbs	Meat, ground or cut up into small pieces
1		Green pepper, chopped
1		Red pepper, chopped
1		Onion, chopped
3		Cloves garlic
4		Strips bacon
16	oz	Corn or beans

Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2 of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend for 3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and Habanero chiles. Simmer.
Prepare Rest of Chili: Cook bacon. Eat bacon. Add garlic, peppers, onion to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer for a few hours. Add corn or beans about 1 hour before serving. Skim fat before serving.
Note: You may use a different variety of chiles. Be creative and experiment.
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