Time to make the chili.

Using a mix of guajillo, ancho, chipotle, pasilla, and chiles de arbol. Heat each side of each pepper for 45 second.

Do the same with 8-10 unpeeled cloves of garlic.

Separate the chilis de arbol from the others, break them apart and deseed them. Then soak them in hot water for 45 min. Cover each bowl with a plate.

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Peel the garlic, and add it to a processor with the peppers, salt, pepper, honey and 4 cups of the water from the bowl the peppers were soaking in

Purée the peppers and strain the mixture.

Using 6 lbs of round chuck roast, cubed. Should be trimmed better than this. Cook it in 3rds with veg oil, salt, pepper. Then cool 2 cups of yellow onion in salt and cumin.

After 5 min, add the purée but make sure the pot is not too hot or you’re in for a surprise.

After 15 minutes of cooking and stirring, add beef, 6 cups of beef broth, and a couple of teaspoons of oregano. Also add 2 tablespoons of Masa Harina to thicken it.

You end up with this, which you need to bring to a boil and then cook for 3 hours, or until the broth is thickened.

You will finish this by adding dark brown sugar and red wine vinegar one tablespoon at a time, til you get the flavor you want. I chose organic brown sugar because if I can’t be a vegan, I have to be able to brag about something.

We finish it with all kinds of crazy. Radishes, cabbage, cheese, SC, more vinegar.

Fin.