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1
Heat a griddle or cast-iron skillet over mod-high heat until it is hot.
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2
Toast the chile peppers, turning them and not allowing them to burn, for 1 to 2 minutes.
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3
Let chile peppers cool until they can be handled, then seed them.
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4
Combine peppers with 1 cup water in a small saucepan.
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5
Bring to a boil, covered, simmer the mixture for 5 minutes.
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6
Puree the water and pepper in a food processor.
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7
In a large casserole, saute the chuck in 4 tablespoons beef suet over moderately high heat until it is lightly browned.
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8
Transfer meat to a bowl.
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9
Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened.
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10
Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute.
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11
Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well.
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12
Add water to cover barely.
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13
Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer.
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14
Add salt to taste, simmer uncovered for another hour.
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15
Discard bay leaf.
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16
Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips.
