5 lb. coarse ground beef (the coarser the better)
3 to 4 tbsp. oil or olive oil
1/2 c. dark chili powder (Schilling dark)
6 lg. chili pods (Ancho or Mulato-dried)
3 cloves garlic, minced or ground
1 lg. onion, chopped fine
2 level tbsp. ground comino or cumin
1 scant tbsp. ground oregano
1 (46 oz.) can tomato juice
Salt to taste

Prepare chili pods by soaking for about 15 minutes in hot water. Remove seed and stems, run through food blender. Put 1/2 of oil in heavy skillet, get hot. Add 1/2 of coarse meat and brown, stirring often. Do the other half the same way. Then combine all meat in large kettle. Add above ingredients. Cover with water. Simmer 1 to 2 hours. In heavy skillet, brown 1 cup of flour over medium heat (Brown flour by stirring constantly. Do not burn.) When it reaches the color of brown sugar, remove from stove. Add slowly to simmering chili, stirring while adding. Simmer a few more minutes. May need more or less of brown flour to reach desired thickness. Serve plain or with red kidney beans or spaghetti. The beans and spaghetti are cooked separately. Great topped with shredded cheese and chopped onion. If desired HOT, 6 small Jap chili peppers, chopped and added with other ingredients.