MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Seven Pepper Chili
  Categories: Chili, Chocolate
       Yield: 1 servings
  
       3 lb Lean stew meat
       1 lb Pork loin; ground
       2 tb Pure lard or shortening
       3 lg Yellow onions; chopped
       2 ts Salt
       5    Jalapenos; fresh/seeded
       1 lb Tomatotes; red ripe
            Used canned only if you must
       7    Dried chiles anchos (big
            -black ones)
       2    Dried chile new mexico (big
            -red one)
       2 ts Cumin seeds
       2    Dried japanese chiles
            -- little skinny red ones
       1 ts Ground cumin
       1 ts Sugar
       7 cl Garlic
       1 cn Tecate beer
       1 tb Ground chiles pasillas
       1    Unsweetened chocolate; (1
            -oz)
       1 ts Crushed chilies quebardos
            -(pequins)
       1 qt Water
     1/2    Cuo masa harina
       1 ts Tabasco sauce
  
      This recipe is a lot of trouble and is recommended  only
   for genuine chili fanatics.
 
       Brown meat in lard until gray.  Add onions and cook
   until clear.  Combine in a food processor or blender the
   cumin, garlic, chilies  pasillas, chiliie quebrados, t
   Tabasco, salt, jalapenos, and tomatoes. Blend and set aside
   to steep.  Remove stems, membranes, and  seeds from dried
   anchos, red chiles, and jalapenos peppers. Place these
   last three peppers in a small saucepan and barely cover
   with warm  water.  Bring to a boil over medium heat and
   then simmer about 15  minutes.  Next place softened peppers
   in the processor or blender.  Save the water in which you
   boiled the peppers.  You can use this  water to hotten up
   the chili later.
 
     Now blend the peppers with the  tomato mixture until
   smooth and add all this to the cooking meat and onions. Add
   sugar, beer, and chocolate to chili.  Turn the fire down
   real low and simmer without covering - at least 2 hours.
   Stir  occasionally to keep it from sticking.  Keep quart of
   water nearby.  Add as needed to keep a soupy consistency.
   Thirty minutes before you  are ready to serve chili combine
   masa with enough water to make a thin  paste and, stirring
   vigorously, add to the chili.  This will bind the  chili
   and thicken it up.  Stir chili frequently during the last
   half  hour so that it doesn't stick.  You can taste it at
   this point, and if it isn't hot enough to suit you, pour in
   a little of the seasoned water in which you cooked the
   chiles.  This is liquid fire, so go easy. Pour a little and
   taste.  Also adjust the salt during this half hour.
 
   From The Only Texas Cookbook
  
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