How to make a pot of Texas red: Part two

"The aroma of good chili should generate rapture akin to a lover's kiss." - Motto of the Chili Appreciation Society International

The Texas Red overture has finished, so now it’s time to get on with the main event: cooking your pot of chili. Are you ready? Let's go!

Before you begin cooking, you need to chop. I start with the veggies. I dice my onion, mince my garlic, slice my peppers and then chop the meat into bite-sized squares. Hopefully, you’re playing some good rhythmic music so you can shake your hips and tap your feet as you dance your knife along the cutting board.

After chopping, take your dried anchos, slice them open and remove the seeds and stems. Lay them flat on a hot, ungreased iron skillet and cook them for a few minutes until they start to bubble. (Warning: make sure you have an open window because there will be smoke and it can burn your eyes!) Throw the cooked anchos into a blender and just add enough water to cover them. Let it rest for a few minutes and then pulse until you have an ancho-chile slurry.
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