3-Mile Island Chili

My recipe, as modified by my daughter for her Barad-Dur party

• Ready In: 9 hrs
• Serves: 12

Ingredients

• 1⁄4 teaspoon cinnamon
• 1  tablespoon cumin
• 1⁄2 large  white onions or 1⁄2 red onion, chopped
• 1⁄4 bunch fresh cilantro, chopped
• 6 -9  garlic cloves
• 1 (4 ounce) package  carroll shelby  chili seasoning mix (only for spice packet and masa, discard rest)
• 1  dried new mexico  chili
• 1  fresh guajillo  chili or 2  dried guajillo chilies
• 2  fresh anaheim chilies
• 9  small roma tomatoes or 4  large roma tomatoes or 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can  rosarita  refried beans
• 2 (8 ounce) cans tomato sauce or 1 (14 ounce) can tomato sauce
• 16  ounces  la mexicana roasted garlic salsa (with sun-dried tomatoes)
• 1  teaspoon sea salt, divided
• 2  lbs ground beef (80/20)
• 2  cups water

Directions

1. For dried chilies - cut them apart, discard dried seeds, and reconstitute by putting the shells into a bowl and pouring 1 cup boiling water over them. let sit for 1 hour. Save the water for later use.
2. For fresh chilies - seed and devein (wear rubber gloves and wash hands thoroughly afterward).
3. Chop the onions and cilantro. Place into crock pot.
4. Mince or finely grate the garlic. Place into crock pot.
5. Brown the beef until it is well broken up. Put into crock pot.
6. Chop fresh and reconstituted chilies. Place into crock pot. Wash hands once again.
7. Tomatoes: Chop the fresh romas or open the canned tomatoes. Place in crock pot.
8. Put all other ingredients into the crock pot, including the water and reconstituted water.
9. Heat on low for 8 hours. serve with sliced green onion, mexican blend cheese, and/or crackers. Have some milk available for sissies that can't stand the heat.