Title: Albuquerque chili
 Categories: Vegetable
      Yield: 4 Servings
 
---------------------------STEP 1--------------------------------
      1 lg Onion; chopped
      3    Fresh tomatoes; peeled and
           -chopped
      3    Fresh Anaheims; chopped
      2    Fresh red bell peppers;
           -chopped
      6    Carrots; chopped (optional)

---------------------------STEP 2--------------------------------
      2 oz Dried Anchos; stems and
           -seeds removed
      2 oz Dried Passillas; stems and
           -seeds removed
      4    -(up to)
     12    Dried Japones; stems removed
           -(adjust heat level to your
           -liking)
      1    -(up to)
      4    Fresh Habaneros; stems
           -removed (adjust heat level
           -to your liking)
      2    -(up to)
     12    Cloves garlic (I like lots
           -of garlic in this recipe)
      1    Cubic inch fresh ginger
           -root; chopped
      1    Bottle brown ale or dark
           -beer
   
  STEP 1: Put all ingredients in a large pot with a tablespoon or two
  of oil. Cook until browning just begins.
  
  STEP 2: Pour beer into blender and start a high speed vortex going.
  Keep it covered as you drop in first the ginger and garlic and get
  them good and liquefied, then add the peppers.  Add more beer (or
  some of the juices from the vegetables you're cooking) if it gets too
  thick.  When it's all nicely liquefied, pour it into the pot.
  
  Simmer an hour or so and give it a taste test.  You might want to add
  a can of tomato paste, maybe a tsp of Kitchen Bouguet, or some herbs.
  I usually find myself tossing in a bit of allspice and cinnamon,
  maybe half  a tsp of each, and sometimes some herbs (rosemary, sage,
  oregano, dill,  even a little mint and/or fresh dill. I've also
  sliced scallions crosswise into little circles and added them late so
  they stay crisp and flavorful.
  
  Meat is optional.  When I add meat I use about a half pound each of
  chopped sirloin and chopped turkey cooked together in a separate pot
  until well cooked, then I drain all the fat off in a colander and
  wash it  down with hot water before adding it to the mix. Keeps the
  whole thing fairly low in fat.
  
  Another variation is to pour off and reserve the juices from the
  original pot of veggies before adding the blended chiles and use it
  for a soup starter.
  
  Let it simmer at least another two to three hours.
  
  Note -- no salt!  Be good to your cardiovascular system!  If there's
  something missing, try a little cumin or coriander or a bit more
  allspice and/or cinnamon!
  
  I use this as a spaghetti sauce or a topping for nachos.  It lasts
  forever (I've kept it as long as three weeks) in the bottom of the
  fridge in  tight tupperware containers and gets better with age.