© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: zxcvbob
1 to 1 ½ pounds ground venison (or beef hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat, or cube steak)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried ancho chile peppers
2 teaspoon. dried oregano
½ teaspoon cumin
½ teaspoon black pepper
1 teaspoon garlic powder
2 (15 ounce) cans beef broth
1 (15 ounce) can pinto beans or "chili beans"
1 tablespoon rolled oats (See note below)
cayenne pepper, to taste [I used between ¼ and ½ teaspoon]
Break up the venison in a large skillet and begin browning over high heat. When the meat has turned gray and there is some grease in the pan, add the turkey. Continue cooking until all is thoroughly done and browned somewhat. Transfer to a large stockpot. Sit the dirty skillet aside for later.
Remove stems from New Mexico chiles and put peppers in blender. Whir until they are ground up pretty good. Tear the ancho chiles into large pieces, removing stems and seeds. Put in small saucepan with the water; simmer for 10 minutes.
Meanwhile, coarsely chop onions and sauté in the grease remaining in the skillet. When onions are soft and becoming translucent, transfer to the stockpot.
Pour the stewed anchos and water into the blender with the ground chiles and blend until liquified. Pour the chile paste into stockpot. Rinse the blender with a little water and pour that in the stockpot.
Add all remaining ingredients except the beans and the oatmeal. Simmer for several hours. Add canned beans and simmer another 20 minutes. Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until thickened (stir occasionally because it can burn at this point.)
Bob writes, "I've since changed it a little; it works better with 1 to 2 teaspoon cornmeal or masa mix instead of 1 tablespoon of oats."