This chile is not too hot and has great flavor. One of the tasters said without beans it's great for chili dogs. It made enough for about 8 hungry people.

Chile Base:
Remove stems and seeds from chiles (reserve ancho seeds if desired)*. Lightly toast in skillet. Add chiles to blender with water. Mix till well blended. Add water as necessary to keep it going.

Chili:
In a large heavy pot, over med-high heat, Cook beef in batches and reserve on side. Add sausage and cook for one minute over med-high heat. Add onion and cook for a few minutes. Add garlic and cook for 1 min. Add meat back to the pot and add rest of ingredients (minus the beans) Cook over med-low heat and simmer for a few hours.

An hour before serving, add rinsed beans and rest of cumin, oregano. Taste for seasoning (I added the two chile powders here) and simmer for one hour. This makes a pretty thick chili and may need to be thinned out. I used beef broth made from the steak bones and some vegies.

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From: Robert Lusk
Posted By: PepperFool.com
Post Date: April 30, 2007