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    Nuclear Chili

    Source of Recipe


    6-8 dried New Mexico chiles
    4 dried ancho chiles
    4 dried pasilla chiles
    3 dried Anaheim chile
    2 dried cascabel chiles
    2 dried chipotle chiles
    1 habanero chili
    2 cloves garlic
    2 teaspoon cumin
    1 bottle beer

    2 lbs meat, ground or cut up into small pieces
    1 green pepper, chopped
    1 red pepper, chopped
    1 onion, chopped
    3 cloves garlic
    4 tablespoons bacon fat
    16 oz corn or beans

    Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim,
    and Cascabel Chiles. Let soak 30 minutes. Place in blender with
    1/2 of soaking water plus fresh water and beer. Add 2 cloves of
    garlic and blend for 3 minutes.

    Strain the resulting puree into a pot. Add cumin, salt, oregano,
    Chipotle and habanero chiles. Simmer.

    Add garlic, peppers, onion to bacon fat and cook 2 minutes. Add
    meat, and brown. Add chili sauce. Simmer for a few hours. Add corn
    or beans about 1 hour before serving. Skim fat before serving.

    Notes: You may use a different variety of chiles. Be creative
    and experiment.

    The Habanero Chili is VERY HOT. If you want a milder chili, do not
    add habaneros.




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