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Date Posted: 05:13:34 10/24/02 Thu
Author: S
Subject: Very very good Chili

For seasoning paste:
8 large garlic cloves,unpeeled
8 medium (about 4 ounces) dried ancho chiles
1 1/2 teaspoons dried oregano,preferably Mexican
1/2 teaspoon black pepper,whole or freshly ground
1/8 teaspoon cumin seeds,whole or freshly ground
A scant 1/4 teaspoon cloves,whole or freshly ground
2/3 cup beef broth
Salt

For chili
2 pounds ground beef
1 large onion, chopped
Water or beef broth
Salt
Sugar
1 cup canned tomato (optional)

To make seasoning paste:Set a heavy ungreased skillet or griddle
over medium heat.Lay unpeeled garlic on the hot surface and let it
roast to sweet mellowness,turning occasionally,until soft, about 15
minutes.Cool,then slip off the papery skins and roughly chop.

While garlic is roasting,break stems off chiles,tear chiles open
and remove seeds.Next,toast chiles a few at a time on your
medium-hot skillet or griddle:Open them flat,lay on hot surface
skin-side up,press flat for a few seconds with a metal spatula,then
flip them.(If pressed long enough,they'll have changed to a mottled
tan underneath.If you see a slight wisp of smoke,that's OK, but any
more will mean burnt chiles.)Now,press down again to toast the
other side.Transfer to a bowl,cover with hot water and let
rehydrate for 30 minutes,stirring regularly to ensure even soaking.
Pour off all water and discard.

If using whole spices,pulverize oregano,pepper,cumin and cloves in
a spice grinder or mortar,then transfer to a food processor or
blender,along with drained chiles and garlic.Measure in broth and
process to a smooth puree,scraping and stirring every few seconds.
With a rubber spatula,work the puree through a medium-mesh strainer
into a bowl;discard the skins and seeds that remain.Taste (it'll
have a rough,raw edge to it),then season with salt.

Covered and refrigerated,it will keep about 2 weeks.

To make chili:In a large,heavy skillet or Dutch oven filmed with
oil or bacon drippings,fry beef and onion over medium-high heat,
stirring to break up clumps,until nicely browned;drain off most of
the fat.

Add seasoning,stir for several minutes to temper the raw flavor,
then stir in enough water or beef broth so that everything's floating
freely.Partially cover and simmer gently for 1 hour,until it looks
like chili;season with salt and a touch of sugar.If you like a less
intense flavor,add the canned tomato along with the water. I like my
chili with whole boiled beans stirred in at the end.

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