Okay. Smoke the Chuck roast using your favorite rub and your favorite wood until its pretty much falling apart, about 9 hours. Or smoke it until its smoky and then put it in a covered pan in the oven until its ready to fall apart. Pull it apart into pretty big chunks (about the size of you little finger--not slivers).
Cut open the chili peppers and remove the seeds and stems. Cover them with boiling water and let them sit until they have plumped up. Put them into a blender and whir until smooth. You may need to add more water. Do NOT take a big inhale of the delicious smelling steam!! Make two seperate chili sauces with the two types of chilis.
Fry the bacon until its crisp. Chop it up and put it aside.
Fry up the ground pork until its somewhat browned. Take most of it out and leave about 1/4 of it in the pan. Brown that up until its VERY brown, reduced to hard little gritty stuff.
Coursely chop the onion, and the garlic, and fry them up in some of the bacon fat. The kitchen should be smelling good by now.
Roast the red pepper and remove the skin. Cut it into 1/4 inch wide slivers.
Throw everything you've prepared, along with the peeled tomatoes (slightly chopped, mostly chunky) into a big pot. Add all of the mild chili sauce and about half of the chipotle sauce. Heat it all up and simmer it for a while. If its too thick, add some water, or if you are so inclined, some beer.
Let it cool overnight. Remove any fat. Heat it up again and taste it.
Add some salt and pepper, a little bit of cumin (easy does it) some chocolate (not too much), a little oregano and some more hot chilis if it needs it. If you've got some good tasting ground chilis of some other sort, throw them in too. No quantities are specified, you need to do it by taste.
If your guests are not chili snobs, throw in the kidney beans, which really stretch it.
Cook it for a while longer to blend the tastes. If the liquid volume has reduced too much, add some liquid. Taste it again and adjust the spices.
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