Texas Chile con Carne

3 dried ancho chiles

3 dried guajillo chiles

4 dried New Mexican chiles

2 dried pasilla negro chiles

3 jalapeños, stemmed and seeded

2 teaspoons ground cumin

4 cloves garlic, peeled

1 28-ounce can whole tomatoes with juice

1 onion, quartered

1 teaspoon dried oregano

1 teaspoon black pepper

2 teaspoons salt

3-4 pounds coarsely-ground sirloin (93/7 ground beef)

¼ cup masa harina

Instructions: Stem and seed the dried chiles. Place in a pan with just enough water to cover them. Cook on medium heat for 15 minutes. Set aside to cool. Transfer chiles to a blender, reserving the chile water.

In the blender add jalapeño, cumin, garlic, tomatoes, onion, oregano, pepper and salt. Process until smooth.

Heat a large, heavy pot or Dutch oven over mediumhigh heat. Add beef and cook, breaking up with wooden spoon. When meat has cooked down, add the chile purée. Rinse the blender with 2 cups of water and add to the pot. Reduce heat to medium and simmer, covered, for 1½ hours. Check chili and stir, adding more water if necessary. Skim off extra fat if necessary.

Make a paste using masa harina and some of the reserved chile water. Slowly add to the pot, stirring. Reduce heat to low and cook for another half hour. Taste chile and add more salt if needed. Serve with shredded cheese and diced onion.

Makes about 10 cups or 6-8 servings

Adapted from Dotty Griffith’s “Wild About Chili” (out of print)