This is an authentic chili. It even complies with Texas law (which
prohibits making chili with beans). Most championship chili recipes use
some tomato paste or tomato sauce. This one doesn't and is reputed to be
an authentic recreation of chili as served to drovers and hands in the
days of the trail drives, where chili is alleged to have originated.

Servings:  6
Ingredients:

   3 lbs  boned beef chuck, cut into 1 1/2" cubes and trimmed of fat
   1 Tbsp bacon drippings
   6      dried ancho peppers
          2 cups cold water
          1 Tbsp oregano
          3 cups water
   1 Tbsp cumin seeds, crushed
          2 tsp  salt
          2 tsp  cayenne
          2      cloves garlic, peeled and crushed
          2 Tbsp masa harina (Mexican hominy flour)

Put the meat through the coarse blade of a meat grinder.  Brown in small
batches in the bacon fat in a large skillet over moderately high heat.
Transfer the cooked meat to a second large heavy skillet using a slotted
spoon.  Set aside.  Wash the peppers in cold water.  Discard the stems
and seeds.  Tear the peppers into 2" pieces.  Place the pieces in a
small sauce pan with the first measure of (cold) water.  Cover.  Simmer
20 minutes.

Drain, reserving the cooking water.  Peel the skin from the peppers.
Place in the work bowl of a food processor.  Add the reserved water.
Puree with short pulses.  Mix the pepper puree into the beef.  Add the
second measure of water.  Bring to a boil over high heat.  Reduce heat
to a slow simmer.  Cover.  Simmer for 30 minutes.

Stir in all the remaining ingredients except the masa harina.  Cover.
Simmer 45 minutes.  Mix in the masa harina.  Cover.  Reduce heat to the
lowest possible.  Cook 30 minutes longer, stirring occasionally so that
the mixture doesn't stick.  If too thick, thin with small amounts of
boiling water.  Serve.