Recipe#5525

Title: Nuclear

From: vita@global1.net (Domenico Vitarella) 
 Newsgroups: rec.food.recipes 
 Subject: Dom's Nuclear Chili 
 Date: 10 Jan 1996 06:41:40 -0700 
 Message-ID: <4d0fmk$3h@mack.rt66.com> 

1) Prepare Sauce
 6-8 Dried New Mexico Chiles
 4 Dried Ancho Chiles
 4 Dried Pasilla Chiles
 3 Dried Anaheim Chile
 2 Dried Cascabel Chiles
 2 Dried Chipotle Chiles
 1 Habanero Chili
 2 Cloves Garlic 
 2 Teaspoon Cumin
 1 Bottle Beer
 Salt, Oregano, to taste
  
 Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim, and 
 Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2 of soaking 
 water plus fresh water and beer. Add 2 cloves of garlic and blend for ~3 
 minutes.
 Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and
 habanero chiles. Simmer.
 2 lbs meat. (Ground or cut up into small pieces)
 1 Green Pepper, chopped
 1 Red Pepper, chopped
 1 Onion, chopped
 3 Cloves Garlic
 4 strips bacon
 16 Ozs Corn or Beans.
  
 Cook Bacon. Eat Bacon. Add garlic, peppers, onion to bacon fat and cook 2 
 minutes. Add meat, and brown. Add chili sauce. Simmer for a few hours. Add 
 corn or beans about 1 hour before serving. Skim fat before serving. 
 Notes:  You may use a different variety of chiles.  Be creative and 
 experiment.
 The Habanero Chili is VERY HOT. If you want a milder chili, do not add.