Folks use it basically like gravy at holiday mealtime - pour over starchy foods like mashed potatoes and tamales.

INGREDIENTS LIST:

8oz New Mexico Chili Pods (5-6)

1lb Pork or ½ lb ground hamburger

4 garlic cloves

Cumin

Dried Coriander powder

Bay Leaf

Dried Mexican Oregano

4 + 1 + 1 cups of water

2 cubes of bullion

Salt

PROCEDURE:

De-seed and de-vein the chilies. It doesn't have to be perfect. Cut off the stem too. Cut each pepper into a couple large chunks, it'll make them easier to blend later on.

Put all the chili pieces into a pot along with 4 cups of water. Cover with a lid. Bring to a boil. Remove from heat and let sit for an hour with the lid on to allow them to soften.

Transfer both the chilies and water from the pot into a blender. Throw in 3 raw garlic cloves. Blend for several minutes, the longer you blend the smoother your finished chile will be.

Pour the blended mixture through a wire mesh sieve/colander. Ensure there is a large bowl to capture the liquid that drips thru. Use a rubber spatula to stir/push around the mixture until most of the liquid has drained thru the sieve leaving you with pulp.

Transfer the pulp back into the blender, add 1 cup of water to the blender and blend again for several minutes. Pour blended mixture back through the sieve.

Put the pulp back into the blender again and add another 1 cup of water. Blend, and then pour into the sieve.

(In total that was 6 cups of water, 4+1+1)

Remaining pulp can now be discarded.

Pour the smooth strained chile liquid into a pot. Add ½ lb ground beef. Add seasonings to the pot:

2 cubes of bullion, 1 TBSP sea salt, ¼ tsp cumin, ¼ tsp dried coriander powder, 1 bay leaf, ½ tsp Mexican oregano

Cover and let simmer for 1 hour.

Chile needs to rest overnight in the fridge for the flavors to properly develop before serving.