Title: Uncle Dirty Dave's Chili
Categories: None
Yield: 12 Servings

5 lb Round Steak, Cubed
2 lb Pork Loin, Cubed
3 lg White Onions, Peeled &
-Quartered
2 Red Bell Peppers, Stemmed,
-Cored, Seeded & Diced Fine
6 Ancho Chiles, Stemmed, Cored
-& Seeded
7 Red Chiles, Whole
4 ts Beef Base or Broth
2 md Bay Leaf
4 oz Canned Green Chiles, Chopped
1 lg Tomato, Blanched, Peeled,
-Seeded & Diced Fine
8 oz Vegetable Juice (V8)
4 tb Cilantro
4 tb Garlic Powder
1/4 c Cumin
1 c Strong Coffee
2 tb Cocoa
1 Stalk Celery w/Leaves, Base
-Removed, Cut into 3" pieces
Hot Water
1/4 ts Cinnamon
2 c Gebhardts Chile Powder
Cayenne, Ground

Put the vegetable juice, coffee, bay leaves, beef base or broth, garlic,
cumin and chile powder into a large Dutch oven. Bring to a boil. Reduce
heat to a simmer. Stir in the cocoa. Continue to simmer. Brown the beef and
pork in a large, heavy skillet. Add the pieces of meat to the Dutch oven as
they are browned. Let the mixture continue to simmer. Crumble the ancho
chiles into the blender. Add enough of the onion and celery to fill the
blender loosely. Add only enough hot water to permit the blender to work
easily. Blend until the ingredients are chopped fine. Add to the mixture in
the Dutch oven. Repeat with the remaining onion and celery. Add the chopped
green chiles and whole red chiles. Stir to mix thoroughly. Continue to
simmer, stirring only enough to prevent sticking or burning. Add the bell
peppers and tomato to the mixture. Simmer for at least 30 minutes. Add
vegetable juice or beef stock or broth if the mixture starts to get too
thick. Adjust the "heat" of the mixture with cayenne, waiting several
minutes after each addition before rechecking the balance. Continue to cook
to taste. Stir in the cinnamon at that point. Let simmer for four or five
minutes. Remove the bay leaves and whole chiles. Serve hot. Posted to EAT-L
Digest by Joel Ehrlich on Jul 5, 1997