Dancer's Chili

I make this at least once a month. This recipe is for "One-Alarm Chili." For hotter chili, add more chili powder a tablespoon at a time

• Ready In: 1 hr 10 mins
• Serves: 7-10

Ingredients

• 3  dried chilies, crumbled
• 2  cups water
• 2  lbs  chili-style ground beef (coarsely ground beef)
• 1  lb ground lamb or 1  lb  ground venison
• 2  cups  chopped onions
• 1⁄8 cup  minced garlic
• 1 (28 ounce) can stewed tomatoes
• 1⁄2 can beer
• 3⁄4 teaspoon black pepper
• 1⁄4 cup mild chili powder
• 1⁄8 cup ground cumin
• 1  tablespoon  packed brown sugar
• 1⁄8 teaspoon ground cloves
• 1⁄4 teaspoon nutmeg
• 1⁄8 cup paprika
• 2  cups beef broth
• 1 1⁄2 tablespoons  chicken base
• 1 1⁄2 teaspoons oregano
• 1  cup  canned diced green chiles
• 1  tablespoon  beef base
• 1  tablespoon apple cider vinegar
• 1  tablespoon masa harina (corn flour)
•  salt and pepper
•  minced onion (to garnish)
•  cheddar cheese (to garnish)

Directions

1. Combine chili peppers and water and bring to boil.
2. Discard peppers, reserve water, set aside.
3. Brown meat in large, heavy kettle.
4. Add onion and garlic, stewed tomato, beer, black pepper, chili powder and pepper water.
5. Add cumin, brown sugar, cloves, nutmeg, paprika, broth, chicken base, oregano, green chiles, beef base and vinegar.
6. Simmer on low heat 30 minutes.
7. Add corn flour and simmer 10 minutes.
8. Add salt and pepper to taste.
9. Garnish with minced onion and cheddar cheese.