I posted this a while back, but I can't find it in a search. Here it is again. This is a traditional Texas recipe called Texas Red from Terligua, Texas. Home of the International Chili Cookoff. You can change or add anything you like, but there are 3 rules: No beans, No onions, and No tomatoes or it ain't Texas Red. It's just beef, chili's and seasonings. The red color comes from the peppers. Trust me, this recipe does not need any bottled or packaged chili sauce, were gonna make our own. You can find all of these ingredients in the mexican section of the grocery store. This recipe is for 6 pounds of beef, makes about 4 quarts of chili. ~8 dried ancho peppers, and 20 (little) dried japones peppers Prepare dried peppers by removing stems, tops and seeds. ~Boil 1 qt of water, 1 tbl spoon each of salt and canola oil. Add dried peppers, reduce to a low simmer, cover and soften peppers. About 45 min. ~While thats cooking: take 6 lbs of beef (chuck or bottom round) and cut into 1/2 inch cubes. ~Pour pepper skins and liquid into a blender with other ingredients. 3 tbls cumin, 3 tbls oregano, 2 tbls salt, 1 tbls of black pepper, 1 tbls sugar, 1 tbls beef base paste, 8 cloves of fresh garlic, 3 fresh jalapeno peppers, 1-3 fresh habanero peppers (depending on desired heat, or leave 'em out if your a whimp ). ~Place all ingredients, except beef cubes, into a blender (or half at a time, if it won't all fit at once). Remove that plastic top from the lid, cover the whole in the lid with a towel and push down firmly. Start the blender on low and increase speed until it's all pureed. Add liquid if it won't keep moving. If you where holding down that lid you don't have chili paste in your eyes and all over the kitchen. When it's smooth, take a tiny little taste of your chili sauce. ~Add chili paste, beef cubes and any remaining liquid back into pot. Add just enough water to cover meat. Simmer low for 1 1/4 - 1 1/2 hours or until beef cubes can be crushed against the side with a spoon. Occasionaly stiring lightly. Add water and reduce heat if it starts to stick. ~Then remove some liquid (I take out as much as I can with a soup ladel) and mix the liquid with 4 tbls of corn flour masa (used to make tortillias) until smooth and gently fold back into chili pot. Careful not to break up the, now soft, meat cubes. Add more masa if it's still too soupy, or more water if it's too thick. ~Check for salt content, add more if it tastes bland. Done. For best results refrigerate overnight and reheat. Serve with white rice or fresh tortillias. Enjoy.