6 chili pepper pods, dried
4 lb. ground chuck (1/2 sausage, grind & 1/2 hamburger, grind)
2-4 cloves crushed garlic
2 heaping tbsp. chili powder
2 heaping tbsp. crushed cumin seed (not powder)
1 heaping tbsp. crushed oregano (not powder)
1-3 tsp. salt to taste
1 tsp. cayenne pepper (or a scant 1/2 tsp. if less spicy is preferred)
3 heaping tbsp. Masa Harina

Cover chili pods with water. Bring to a boil, then simmer for 30-45 minutes or until skins are loosened. Remove and discard seeds from pods and strain liquor. Do Not Discard Liquor. Remove pulp from skins and mash in liquor.

Sear meat in an iron skillet. Add pepper pulp and liquor to cover meat about 2 inches. Bring to a boil and simmer 30 minutes.

Remove skillet from fire and add all seasonings then return to fire. Bring to a boil then reduce heat, cover and simmer for 45 minutes. Remove from fire. Add Masa Harina and simmer 30 minutes uncovered. Serves 6.