As a chef I have developed over the years what I consider a great chili.
Red Chile Sauce
4 ounces whole dried new mexican red chilies (preferably Chimayo)
2 ounces whole dried ancho chiles
2 ounces whole pasilla chilies
2 cans chipotle chiles in adobo
1 teaspoon adobo sauce
2 quarts water
1 lb roma tomatoes, blackened
1 large white onion, chopped
1 tablespoon olive oil
5 cloves garlic, roasted,peeled,chopped
1 teaspoon cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons lard
1 cup chicken stock (or more as needed)
1 quart red chili sauce
1 quart samuel smith's nut brown ale
1 quart beef stock
1 quart tomato sauce
1 can las palmas medium enchilada sauce
12 lbs beef chuck, 1 1/2 inch cubes
3 white onions, diced
1/2 cup masa corn flour
10 poblano chiles, roasted,peeled,seeded
10 red bell peppers, roasted,peeled seeded
4 tablespoons cumin
4 tablespoons Mexican oregano
2 tablespoons instant minced garlic (or 1 T garlic powder)
2 tablespoons black pepper
2lb of your favorite sausage
Red Chile Sauce---------.
Stem and seed chiles, roast at 250 for 3- 4 minutes.
Add to the water in a covered pan and simmer for 20 minutes.
Blacken tomatoes under broiler.
Saute onion in oil over low heat until browned.
Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
Add stock and puree to a fine paste.
Add lard to a skillet and heat to almost smoking.
Fry sauce at a sizzle for 5 minutes.
Do not allow to get too thick.
Add more stock if necessary.
Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce.
Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
Brown meat in lard in cast iron skillet.
Saute onion in same pan to brown.
Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
Add to stock pot including accumulated juices.
Add peppers to stock pot.
Add spices to stock pot.
Simmer slowly until meat is tender.