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1
Break the stems off of the peppers; split them and remove the seeds (unless you really like it hot ).
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2
Toss the peppers in a sauce pan with about 4 cups of water and let them simmer for a while.
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3
In the meantime, take the meat, onions and garlic and a sharp knife and sit down to a cutting board.
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4
Cut the meat into bite-sized pieces, removing most of the fat .
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5
Next, coarsely chop the three large onions.
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6
Finally, mince the cloves of garlic.
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7
Toss the meat into a large stock pot with a couple of tablespoons of oil.
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8
While it is browning, toss in ground cumin to taste.
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9
When the meat is mostly browned, throw in the onions and the garlic.
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10
Stir periodically until the onions are wilted and translucent.
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11
Add the crushed tomatoes and turn the heat down.
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12
By this time the peppers should be ready.
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13
You might want to let them cool a little depending on how you do the next few steps.
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14
I take the peppers from the water with a slotted spoon and liquefy them in our food processor.
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15
I'll add some of the water to get a slurry the consistency of tomato sauce.
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16
Then, to remove the seeds and little bits of pepper skin I run the slurry through a food mill.
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17
You could just go straight to the food mill and save the step of dirtying the food processor.
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18
Whatever you decide, you should end up with a couple of cups of a heavy, dark red, pungent sauce.
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19
Add the sauce to the meat.
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20
You can put the beans in any time you want, but remember: they sink to the bottom of the pan and could burn there or overcook into an unpalatable mush.
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21
I usually hold them aside until about an hour before I plan to serve.
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22
Note: The red water left over from the peppers is used to replenish any water lost as the meat, onions, and sauce cook over the course of the day.
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23
I usually just throw it all in, anyway.
