Here's mine. This is more of a Mexico style chili as opposed to a Texas chili; it's more of a brownish color than a red color that you typically associate with Texas chili. It's thinner, and has less meat in it, but the chile flavor is quite pronounced. It would be an excellent topping for some enchiladas.
2.5# chuck roast, trimmed of fat and cut into 1/2" cubes
3 Tbs lard, divided
1 large onion, minced fine
4 large garlic cloves, minced fine
6 ancho chile pods, stemmed and seeded
4 pasilla chile podes, stemmed and seeded
4 chile de arbol, stemmed and seeded
1 8 oz. can tomato sauce
1 teaspoon whole cumin, toasted and ground
1 teaspoon mexican oregano, ground
1. Toast the chile pods in a dry hot skillet until they blister, about 15 seconds per side. Transfer the chile pods to a bowl, and cover with boiling water. Let stand for 20-30 minutes until fully hydrated. Remove the chile pods from the soaking liquid, discard soaking liquid. Transfer chile pods to a blender, and puree. Add just enough water to get the chile pods moving through the blades. Set aside chile puree.
2. Heat a large dutch oven over medium high heat. Add 1 tablespoon of lard. Add enough meat to cover in a single layer, and brown on all sides. Remove from the pan, and repeat until all the meat is browned, adding lard if you need to. Set meat aside.
3. Add some lard, and saute the onion until it just starts to brown, and then add the garlic. Once the garlic starts to cook down, add the spices, and toast them for 15 seconds. Add the tomato sauce, and cook until the tomato sauce is thick and starts to take on some color. Add the meat and chili puree. Add enough water so that you have something that looks like a runny chili, roughly 2-3 cups. Season very lightly with salt.
4. Reduce heat to low, cover, and simmer for two hours minimum. Remove lid, and simmer until desired thickness is reached. Adjust salt, and serve, with some fresh cornbread preferably.
