Chili

6-9 ancho chile pods
3 pounds lean chuck, in bite-size or coarse ground pieces
cooking oil
2 ounces rendered beef kidney suet, if desired
1 tablespoon ground oregano
1 tablespoon ground cumin seed
1 tablespoon salt
1 tablespoon (or less) powdered cayenne pepper
1 tablespoon Tabasco sauce
2 cloves (or more, to taste) garlic, minced
2 heaping tablespoons masa harina (or cornmeal)

Prepare chiles: Wash and remove stems and seeds (wear rubber gloves and don't touch your eyes); boil 30 minutes until skins will slip off. Chop or grind. Save the water to add to the meat.

Sear the meat in a small amount of cooking oil, and put it in a big pot with the suet, peppers, and enough liquid to cover the meat. Simmer 30 minutes. Add the rest of the ingredients, except masa, and simmer another 45 minutes. Add more water as needed. Skim grease, if any, and mix in masa. Cook another 30 minutes and taste for seasoning. Add more chili peppers if desired. To remove all fat, chill. The fat will solidify on top where it can easily be removed. A heaping tablespoon of chili powder can be substituted for each chile pod.

Serves 8

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