PUBLISHED ARTICLES:

PLANTS FROM SEEDS

INCREDIBLE STORY

WINTER SURVIVAL

PLAN,DESIGN GARDEN

TRANSPLANTING

Feel Free to BORROW any of my articles for use on your website, in newsletters, publications etc. Just give us the courtesy of letting us know that you've used it and be certain to mention our url: http://209.59.129.50/

1 dried Habenero chile
6 dried Nex Mexican chiles
4 dried Ancho chiles
4 canned chipotle chiles (plus 2 TBS sauce)
2 1/2 lbs boneless chuck roast (cut into half-inch cubes)
4 TBS olive oil
2 medium onions, chopped
6 cloves garlic, minced
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 TBS ground cumin
1 slice white bread
1/2 oz unsweetened chocolate, chopped
2 10 oz cans beef broth
2 16 oz cans white hominy, rinsed and drained
5 cups water
Fresh cilantro, cheddar cheese and onion for garnish
--------------------------------------
1. Boil 2 cups water. Place dried chiles in bowl, cover with boiling water, and let chiles rehydrate for 20-30 minutes.
2. While chiles are soaking, heat 1 TBS oil in heavy pot or dutch oven over medium high heat. Brown beef cubes in several batches. Remove with slotted spoon and set aside.
3. Add 1 TBS oil to drippings, lower heat to medium and add onions and garlc. Stir until onions are soft (don't let the garlic burn!), about 5 minutes. Remove from heat.
4. Drain chiles, discard water. Add to blender rehydrated chiles, chipotles with sauce from can, 1/2 of the onions and garlic, slice of bread, 1 TBS oil, 1/2 cup water, allspice, cinnamon and cumin. Blend to a thick paste.
5. Heat remaining 1 TBS oil in pot over medium high heat. Add blended spice paste and cook, stirring constantly with flat spatula for 10 minutes- being very careful not to burn. Frying the spice paste intensifies the flavors.
5. Add 2 cans of beef broth, 3 cups water, stir well and bring to a boil. Add beef and hominy, return to a boil. Add chopped chocolate (must be unsweetened!). Stir well.
6. Reduce heat to low, simmer uncovered for about 2 hours. Every once and a while scrape the bottom of the pan to keep it from sticking. After 2 hours it should be nice and thick.
7. Serve with chopped cilantro, chopped raw onion and shredded cheddar cheese. This tastes even better the next day.

I'm telling you- this is by far the best damn chili you'll ever eat! Nice burn- incredible flavor!
Bless in Baraboo, WI