1 pound of dried New Mexico Chiles

2 cups of boiling water

vegetable oil as needed

1 cup of chopped onions

1 cup of chopped red and yellow bell peppers

1 cup of chopped carrots

1 1/2 tbs. of minced garlic

1/2 pound of ground beef

1/2 pound of ground pork

1/2 pound of sausage, removed from their casings

1/4 cup of chili powder

1/2 tbs. ground cumin

1/2 tbs. ground coriander

1/2 tbs. of Mexican oregano

4 cups of beef stock

1 1/2 cups of Harvest Moon Zinfandel

1 1/4 cups of diced tomatoes in puree

salt and freshly-ground pepper, to taste

1 cup of cooked beans

-- Cooking Directions --

Put the chiles in a heatproof bowl and add the boiling water. Re-hydrate the chiles, then puree in a blender. You will need 1/2 cup of puree for this recipe.

In a large pot, warm the vegetable oil. Add the onions, carrots and bell peppers. Cook, stirring occasionally, until the onions are translucent. Add the garlic and continue to cook, stirring for two more minutes. Transfer the vegetables into a bowl.

Warm a little more vegetable oil in the pot. Add the ground beef, pork and sausage. Cook the meat, stirring to break up large pieces, for 3-4 minutes. Add the stock and deglaze the pot, stirring to scrape up the brown bits.

Return the vegetables to the pot and add the wine, the 1/2 cup chile puree and the tomatoes. Bring to a boil, reduce the heat and simmer for about thirty minutes, then, taste and adjust the seasoning with salt and pepper. Continue simmering for thirty minutes more, then, add the beans and simmer about ten minutes. Add the masa slurry and cook for twenty minutes more. Taste and adjust the seasoning. Ladle the chili into bowls and serve.