Erica's Chili

• 2 qt beef stock

• 10 guajillo chilies

• 6 chili de ristra

• 12 cloves garlic

• 1/2 c hatch chili salsa or canned hot green chilies

• 2 lb beef stew meat

• 2 lb pork tenderloin, cubed

• 4 T salt (diamond crystal kosher)

• 2 t MSG (optional)

• 4 T cumin

• 2 t coriander

• 2 T oregano

• 4 t cocoa powder

• 4 bay leaves

• 4 T double tomato paste

• 1.5 cup water

• 6 T masa flour

Bring beef stock to a boil, remove from heat. Add de-seeded guajillo and de ristra chilies, with peeled garlic cloves to hot stock. Allow to steep for 20-30 minutes.

Ladle softened chilies and garlic into food processor or blender, along with hatch chili salsa, and enough stock to process into a smooth, silky sauce. Will take several minutes.

Reserve any remaining stock to one side.

In a dutch oven brown meat with salt, msg, cumin, coriander, and oregano. When meat is brown and well cooked, add chili sauce, cocoa powder, bay leaves, tomato paste, and reserved stock.

Simmer, mostly covered for 3-4 hours, stirring every 15-20 minutes to prevent it from sticking.

Add 1 cup of water and masa, stir and allow to simmer for another 15-20 minutes (this makes the chili a bit saucier, and gives the sauce some body).

Add cayenne or chipotle pepper to taste for extra heat as desired.

Serve with as many fixins as you want: cornbread, fritos, crackers, diced onion, green onion, cilantro, avocado, sour cream, cheese, jalapenos, etc.

** Alternative option: sub stew meat/pork tenderloin for any combo of ground beef, pork, turkey, or chicken

May also add beans if desired