3 1/2 lb. coarse ground lean chuck
3 tbsp. vegetable oil
4 cloves garlic, minced
4 tbsp. Gebhardt's chili powder
1 lb. 12 oz. can tomatoes
2 cans tomato sauce
1 can beef bouillon, diluted with 1 1/2 cans water
1 tbsp. oregano
2 pasilla chilis softened in boiling water, stems & seeds removed
3 tbsp. cumin, ground
2 tbsp. ground coriander
1 1/2 med. onions, minced
2 tbsp. paprika
1/4 c. brown sugar
4 tbsp. Worcestershire sauce
2 tbsp. soy sauce
Red wine
1 lb. 12 oz. can pinto or red kidney beans
3 tbsp. cornmeal

Saute onion and garlic in oil until soft. Crumble meat and add. Stir until meat is no longer pink. Combine and save liquid from tomatoes, beans and bouillon. Add enough wine to make 5 cups total. Put 2-3 cups of this mixture into blender with pasilla chilis and blend at high speed for 3 minutes. Add all reserved liquid, blended chilis, crushed canned tomatoes and all the rest of ingredients except cornmeal and beans.

Bring to boil, then reduce heat and simmer gently with cover slightly ajar for 2 1/2-3 hours. Add cornmeal and beans. Simmer 1/2 hour longer. Better served next day.