Dom’s Nuclear Chili

4 Dried Ancho Chiles

4 Dried Pasilla Chiles

3 Dried Anaheim Chile

2 Dried Cascabel Chiles

2 Dried Chipotle Chiles

1 Habanero Chili

2 Cloves Garlic

2 Teaspoon Cumin

1 Bottle Beer

Salt, Oregano, to taste

2 lbs meat. (Ground or cut up into small pieces)

1 Green Pepper, chopped

1 Red Pepper, chopped

1 Onion, chopped

3 Cloves Garlic

4 strips bacon

16 Ozs Corn or Beans.

8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim, and Cascabel Chiles. Let soak

30 minutes. Place in blender with

1/2 of soaking water plus fresh water and beer. Add

2 cloves of garlic and blend for 3 minutes.

Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and habanero chiles. Simmer.

2 minutes. Add meat, and brown. Add chili sauce. Simmer for a few hours. Add corn or beans about 1 hour before serving. Skim fat before serving. You may use a different variety of chiles. Be creative and experiment.