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Chili Our Way

6 green chili peppers (see note)
3 cups water, divided use
3 pounds chuck roast, diced
6 tablespoons shortening, divided use
1 onion, chopped
4 garlic cloves, crushed
1 1/2 tablespoons ground cumin
1 pound tomatoes, seeded and chopped
1 tablespoon baking cocoa
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon salt

1. Heat a heavy skillet until hot. Toast green chili peppers on all sides, being careful not to burn, for 1 to 2 minutes. Cool and remove the seeds.
2. Combine the peppers with 1 cup water in a small saucepan; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Puree the water and chili peppers in a food processor.
3. In a large kettle, saute diced boneless chuck roast in 4 tablespoons shortening until browned; remove and set aside.
4. Heat 2 more tablespoons shortening in the kettle. Cook chopped onion and crushed garlic cloves over medium heat, stirring, until the onions are soft. Add cumin; cook, stirring, for 1 minute. Add the chuck roast, the chili puree, chopped tomatoes, unsweetened baking cocoa, bay leaf, oregano, and 2 cups water. Bring to a boil. Reduce the heat, and simmer, covered, stirring occasionally, for 2 hours. Add salt; simmer, uncovered, for another hour. Discard the bay leaf.

Makes 6 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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