---------- Recipe via Meal-Master (tm) v8.02
       Title: CHILI BASE
  Categories: Pickles, Sauces, Misc
       Yield: 8 servings
       2    Fresh pasilla chile peppers
       2    Fresh Anaheim chile peppers
       2    Red bell peppers
       2 tb Vegetable oil
       2 md Onions; diced
       4    Fresh jalapeno chile peppers
            -(or more if desired)
            - seeded and finely minced
       3 tb Minced garlic
      10    Tomatoes; seeded and diced
       2    Dried ancho chile pepper
            -=OR=- Pasilla chiles
            - stemmed and seeded
       2 ts Cumin powder
       1 ts Ground cinnamon
            Salt; as desired
   If you like chili, you'll want to make a lot of this
   and freeze it. Add whatever extra ingredients you like
   and you have your own custom chili. ROAST, PEEL AND
   SEED the pasilla, Anaheim and red peppers, then dice
   them. Preheat oven to 325F. Heat the oil in a medium
   ovenproof skillet over medium heat, add the onions and
   jalapeno peppers and cook, uncovered, until the onions
   are translucent, about 5 minutes. Add the garlic,
   tomatoes, roasted peppers, dried chiles, cumin,
   cinnamon and salt. Cover and place in the 325F oven
   for 30 minutes. Remove the chili base from the oven
   and scrape into a bowl. Divide into family portions
   and place in the freezer for up to 6 months.