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1) In a deep stock pot, heat 2 Tablespoons of oil until hot, and brown the meat for 20 minutes. Scrape the bottom of the pot as necessary to avoid burning. Drain off the fat. Cover with water to make a stock.
2) Saute the onions until brown-ing, and add to meat. Add the chopped peppers. Stir for 5 minutes on Medium heat, then add the seasonings, stirring bottom so it doesn't stick. Dissolve the Mole in some boiling water before adding. Simmer awhile.
3) Add 2 cans of stock, and peeled, sliced tomatos, sauce, and simmer for an hour, stirring and scraping bottom occasionally. Check the seasonings for Chili Flavor, don't worry about the Hot, that's coming later.
4) Simmer another half hour, and take a taste test. Take 1/4 cup of chili and dilute with 1/4 cup water, compare the taste to the full strength chili. If the diluted tastes better, add some more stock or water to pot, depending. Add the chopped i.e. crushed, dried Habaneros. Cook another 30 minutes, stirring and scraping bottom occasionally. Take another taste test. Total simmering time should be 3 hours minimum.
Notes: Roast the peppers and tomatos on the grill. This will allow you to peel the skins off, and gives a nice smoky flavor that is this recipe's trademark at the chili competition.
The Mole and Habanaras peppers may be hard to locate. Try the "specialty" sections of the supermarket or the International Foods section.
Warning: Wear gloves for Habanaras peppers! They rate a ten on a hot-ness scale that gives a jalapeno a four.
Mole comes in a small jar and is a paste of cocoa, peppers and spices in vegetable oil. It is a very traditional mexican cooking sauce.