This is a favorite of mine, thought I'd share.
Seven nice sized dried Hatch Chili's from New Mexico, on the CI getting roasted till fragrant. Then put in a dish of wrm water to hydrate for about 30 minutes with a dish on top weighted to keep them under.
Serrano's for the heat and garlic along with two plum tomatoes roasted on the CI
Chili's, garlic, 1.5 cups of the soaking water, roasted tomatoes, 2tbsp Cumin, big pinch of Mexican Oregano, Kosher in the blender and that is your base
Two Lbs 80/20 and one lbs. top round diced up, most of the fat drained off the first done ground meat
Base in with the meat along with one diced up onion and green Bell Pepper
Slow simmer for three hours or so and it looks like this and makes your home smell like heaven on earth
The CEO made her Corn Bread for us, on the table with an appropriate Brew and a little Colby Jack shredded on top