Out West Chili 12/97

Categories:
chili, Mexican, soups-stews

1 tablespoon bacon fat
1 1/4 lb beef stew meat; 1/2 cubes
1 clove garlic; finely chopped
1 small onion; chopped
3 oz tomato paste
1 can (4.5 oz) green chiles; chopped
2 tablespoon masa harina; (corn meal)
1/2 teaspoon ground red chile peppers
1 or see below.
3/4 teaspoon salt
3/4 teaspoon cumin
3/4 teaspoon oregano
1 cup water
1 can (16 oz) chopped tomatoes
1 can (12 oz) beer
2 teaspoon cocoa
1 can (15 oz) pinto beans
1 shredded cheese, sour cream,
1 chopped onion

In a Dutch oven, brown beef in bacon fat, stirring constantly, until meat browns. Add onion and garlic and cook until onion is tender. Add tomato paste and next 10 ingredients, stirring until blended. Bring to a boil; reduce heat, and simmer for about 1 1/2 hours or until meat is almost tender. Stir in beans, and simmer an additional 30 minutes. Serve with desired condiments. You can substitute dried red chile peppers for the ground red chile peppers. Remove seeds and process peppers in an electric blender or food processor until ground. Be carefull of the heat level; some of these are really HOT.

Yield: 6 servings