Albuquerque Chili

1 Servings

1 lg onion, chopped
3 fresh tomatoes, peeled and
1 chopped
3 fresh anaheims, chopped
2 fresh red bell peppers
1 chopped
6 carrots, chopped (optional)
1 T oil
2 oz dried anchos, stems and
1 seeds removed
2 oz dried passillas, stems and
1 seeds removed
4 to 12 dried japones, stems
1 removed (adjust heat level
1 to your liking)
1 to 4 fresh habaneros, stems
1 removed
2 to 12 cloves of garlic (i
1 like lots of garlic in this
1 recipe)
1 cubic inch fresh ginger root
1 chopped
1 bottle brown ale (or dark)
1 beer
Put the first five ingredients in a large pot with a tablespoon or two of oil. Cook until browning just begins.
Pour beer into blender and start a high speed vortex going. Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers.
Add more beer (or some of the juices from the vegetables you're cooking) if it gets too thick.
When it's all liquefied, pour it into the pot.
Simmer an hour or so and taste test.