United Way Cook-Off Chili (Best Classic 2000)

Wash dried chile peppers in cold water; remove stems and seeds. Place in a small bowl, cover with boiling water and soak for 30 minutes. Drain well.

In a food processor or blender, combine the drained chile peppers, chicken broth, jalapeno, serrano, and dried plums. Cover; process or blend until pureed; set aside.

In a 4- to 6-quart Dutch oven, cook ground chuck, chorizo, onion, green onion, celery, and sweet pepper until the meat is browned and the vegetables are tender; drain fat.

Stir in pureed mixture, chili powder, paprika, onion powder, cumin, oregano, crushed red pepper, garlic powder, and coriander. Cook and stir for 2 minutes. Add undrained tomatoes, beef broth, tomato sauce, and tomato paste. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Makes 8 servings.