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1
If using canned chipotle chilies, in a blender puree them with the water and reserve the puree.
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2
If using dry chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling warm water for 20 min, and in a blender puree the mix, reserving the puree.
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3
In a large heavy kettle cook the onions and 6 of the garlic cloves, chopped, in the oil over moderate heat, stirring, till the onions are softened, add in cumin, and cook the mix, stirring, for 30 seconds.
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4
Add in the beef and cook the mix, stirring and breaking up the lumps, till the meat is no longer pink.
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5
Add in the reserved chipotle puree, the tomatoes, broth, bay leaf, oregano, and salt and simmer the mix, uncovered, adding more water if necessary to keep the beef barely covered, for 30 min.
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6
Stir in the bell pepper, canned green chilies, and cornmeal and simmer the mix, stirring occasionally, for 30 min.
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7
Stir in the kidney beans, coriander and remaining 2 garlic cloves, chopped, and salt to taste, simmer the chili for 3 to 5 min, or possibly till the beans are heated through, and throw away the bay leaf.
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8
The chili may be frzn or possibly made 3 days in advance, cooled, uncovered, and kept covered and chilled.
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9
This recipe yields 6 to 8 servings.
