6-8 Dried New Mexico Chiles
 4 Dried Ancho Chiles
 4 Dried Pasilla Chiles
 3 Dried Anaheim Chile
 2 Dried Cascabel Chiles
 2 Dried Chipotle Chiles
 1 Habanero Chili
 2 Cloves Garlic 
 2 Teaspoon 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 Ozs Corn or Beans.
 
 1) 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.
 
 2) 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. 
 
 You may use a different variety of chiles.  Be creative and experiment.