5 to 15 Chili Pods, depending on heat level desired
1 tsp. Dried Oregano Leaves
5 lbs. coarsely ground Heavy Beef Chuck (ask butcher for “chili grind”)
1/4 Cup Vegetable Oil
2 medium Onions, chopped
8 Tbsp. Chili Powder
3 Garlic Cloves, pressed
1 Tbsp. Sea Salt or to taste
5 tsp. Cumin Powder
Take off the stems, and remove the membrane and seeds from the chili pods. Cover the pods in water and simmer for 30 minutes. After, remove the pods and blend them into paste. Save the chili water. Brew 1 tsp. of oregano in 1 cup of water.
Brown the meat, in several batches; add some black pepper while browning. Brown the onions with the meat, and remove with a slotted spoon, and reserve.
Add the chili powder, garlic, sea salt, and cumin to the meat and onions. Use just enough of the pepper water to keep it from burning, and cook for 10 minutes, stirring constantly.
Add the chili paste and half of the oregano water, and cook slowly, adding pepper water to prevent burning. You can add more oregano and salt to taste. Cook for 1 1/2 hours.
Variations: You can also add 1 to 2 8 oz. cans of tomato sauce.