Sonora Bob's Famous El Paso Chili - HOT!

First of all, get yourself a big cast iron pot - 10 - 12 quarts minimum - forget the rest of this mess until you get one!

MEAT: Five (5) lbs. Lean beef chuck, or any good cheap cut of beef. Trim most of the fat and save fat to side. Dice 1 - 2 pounds in 1/2 " x 1/2" and grind balance through 2 blade grinder. In your cast iron pot - you mean you haven't got it yet? - go on now, get it - cook the beef fat over moderate heat while stirring, until all fat is rendered. Remove and discard fat bits. Add the chopped/ground beef while stirring until it is well seared and light brown. 

ADD THE FOLLOWING:

CHILES: Wash 8-10 dried ancho chiles plus 12-14 small red chiles (chiles de arbol). Boil completely for about an hour in 6-7 cups water and when tender, let cool, pour into blender and puree. Add to meat.

ONIONS: 1 large or 2 small to medium onions - chop and add to pot.

GARLIC: 3-4 large cloves, chopped fine or pressed - add to pot.

CUMIN: 3 teaspoons powdered or 3 teaspoons of seeds (grind it yourself in wooden mortar and pestle - iron not recommended) - add to pot.

OREGANO: 3 teaspoons of dry, powder or crushed - add to pot.

SALT: 1 1/2 teaspoons into pot.

TOMATOES: 2-3 28 oz. cans crushed tomatoes, chopped into small pieces - add to pot.

Bring to a boil and then simmer for 6-8 hours with cover on. Put in fridge when cool and next day simmer for another 2-3 hours. Add small amount of water as required.