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1
Under cold running water, pull the stems off the ancho and red chilies.
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2
Tear the chilies in half and brush out their seeds.
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3
With a small sharp knife, cut away any large ribs.
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4
Crumble the chilies coarsely, drop them into a bowl, and pour the boiling water over them.
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5
Let them soak for at least 30 minutes, then strain the soaking liquid through a sieve set over a bowl and reserve it.
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6
Set the chilies aside.
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7
In a heavy 5- to 6-quart casserole, cook the beef suet over moderate heat, stirring frequently until it has rendered all its fat.
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8
With a slotted spoon, remove and discard the suet bits.
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9
Pour off all but about 1 cup of the fat remaining in the pot.
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10
Add the venison or beef cubes to the casserole and, stirring constantly, cook over moderate heat until the pieces of meat are firm but not brown.
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11
Add 2l/2 cups of the reserved chili-soaking liquid and bring it to a boil over high heat.
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12
Drop in the bay leaves and reduce the heat to low simmer partially covered for 1 hour, stirring the mixture from time to time.
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13
Meanwhile, place the cumin seeds in a small ungreased skillet and, sliding the pan back and forth frequently, toast the seeds over low heat for 10 minutes.
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14
Drop the seeds into the jar of an electric blender and blend at high speed for 30 seconds.
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15
Turn off the machine, add the ancho and red chilies, the remaining chili-soaking liquid, the garlic, oregano, paprika, sugar and salt, and blend again at high speed until all of the ingredients are reduced to a smooth puree.
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16
When the meat has cooked its allotted time, stir in the chili puree Simmer partially covered for 30 minutes.
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17
Then, stirring constantly, pour in the cornmeal in a slow stream and cook over high heat until the chili comes to a boil and thickens lightly.
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18
Taste the chili for seasoning and add the ground hot red pepper if desired.
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19
Serve the chili from the casserole or from a heated tureen.
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20
Mound the pinto beans and the rice in separate bowls and present with the chili.
