6 (3 inch) long dried hot chili peppers or to taste (this is mild-hot)
3 lb. boneless lean beef chuck, cut into 1/4 inch pieces
6 tbsp. vegetable oil
2 med. onions, chopped
4 garlic cloves, minced
1 1/2 tbsp. ground cumin
1 lb. canned tomatoes, drained and chopped
1 tbsp. unsweetened cocoa powder
1 bay leaf
1/2 tsp. dried oregano

ACCOMPANIMENTS:

Sour cream
Finely grated cheddar
Minced onion
Seeded and minced fresh green hot chili peppers (wear rubber gloves)
Pinto beans
Tortilla chips

Heat a griddle or cast-iron skillet over moderately high heat until it is hot, and on it toast the chili peppers, turning them and being careful not to let them burn, for 1-2 minutes or until they are several shades dark. Let chili peppers cool until they can be handled, seed them (wear rubber globes) and in small saucepan combine them with 1 cup water. Bring the water to a boil, cover, simmer the mixture for 5 minutes and in a blender, puree it.

In a large casserole, saute the chuck in 4 tablespoons of rendered beef suet over moderately high heat until it is colored lightly and transfer to a bowl. Add to the casserole the remaining 2 tablespoons beef suet, the onions and garlic and cook the mixture over moderate heat, stirring until the onions are softened. Add the cumin and cook the mixture over moderately low heat, stirring for 1 minute. Add the chuck, the chili puree, the tomatoes, the cocoa powder, the bay leaf, and the oregano and combine the mixture well. Add enough water to barely cover the chuck, bring the liquid to a boil and then simmer the mixture, cover, stirring occasionally and adding more water if necessary to keep the chuck barely covered for 2 hours. Add salt to taste, simmer the mixture, uncovered for 1 hour more, or until the chuck is very tender and the liquid is reduced to the desired consistency and discard the bay leaf. (The chili will improve in flavor if allowed to cool and kept chilled, covered, overnight.)

Transfer the heated chili to a heated serving bowl and serve it with the sour cream, the cheddar, the onions, the chili peppers, the beans and the tortilla chips.

Serves 4.