Bob's Red Chili Without Tomatoes

Bob’s Red Chili Without Tomatoes

1 to 1.5 pounds ground venison (or beef hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat, or cube steak)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried Ancho chile peppers
2 tsp. dried oregano
1/2 tsp cumin
1/2 tsp black pepper
1 tsp garlic powder
2 (15 oz) cans beef broth
1 (15 oz) can pinto beans or “chili beans”
1 Tbsp rolled oats
cayenne pepper, to taste (I used between 1/4 and 1/2 tsp)

Break up the venison in a large skillet and begin browning over high
heat. When the meat has turned gray and there is some grease in the
pan, add the turkey. Continue cooking until all is thoroughly done and
browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
aside for later.

Remove stems from New Mexico chiles and put peppers in blender. Whir
until they are ground up pretty good. Tear the ancho chiles into large
pieces, removing stems and seeds. Put in small saucepan with the water;
simmer for 10 minutes.
Meanwhile, coarsely chop onions and sauté in the grease remaining in the
skillet. When onions are soft and becoming translucent, transfer to the

Pour the stewed anchos and water into the blender with the ground chiles
and blend until liquified. Pour the chile paste into stockpot. Rinse
the blender with a little water and pour that in the stockpot.
Add all remaining ingredients except the beans and the oatmeal. Simmer
for several hours. Add canned beans and simmer another 20 minutes.
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
thickened (stir occasionally because it can burn at this point.)

Source: USENET - 2005