Recipe(tried): 4-Way Chili

Ann,MS (10:50:44 AM) :

4-Way Chili

10-12 dried red New Mexico chiles*
1 T. oil (opt.)
2 lbs. lean ground beef or venison
2-3 c. chopped onions
1 1/2 t. garlic (3-4 cloves, minced)
3 cans diced tomatoes
2 c. beef broth (or 1 can)
1 t. cumin
1/2 t. cloves
1 t. rosemary
1/2 t. tarragon
pinch cinnamon
4 cans pinto beans
1 can refried beans

*Briefly heat in frypan until aromatic. Cover w/ water by about 2". Simmer 30 minutes or so and then cool. Drain, reserving liquid. Process in food processor, adding reserved liquid as needed, until chiles are finely chopped. Strain out residue, pressing out as much puree as possible. Set puree aside. Discard residue.

Brown ground beef. Add onions and saute until soft. Add garlic and cook about 2 minutes. Stir in spices. Add chile puree. Increase heat. Add remaining ingredients. Bring to boil. Reduce heat and simmer about 4 hours. Add another can of diced tomatoes if mixture becomes too thick. Simmer another 30 minutes.

Serve in one of the following ways:

--under cornbread (recipe follows)
--over cooked rice
--over cheese grits

Use instant cheese grits or make your own:

Simmer until nearly tender:
3 c. water
3/4 c. grits
1/2 t. salt
Add: 1 c. shredded sharp cheese
Continue cooking until grits are soft.

--in tortilla wrap. Use large wheat tortillas. Spoon 1/4 c. chili in center of tortilla. Add as desired:

Shredded lettuce, chopped onion, chopped tomatoes,
Green olives, salsa, sour cream, cilantro. Roll up.