Serves 6 hungry chiliheads

Chile Paste

2 ounces dried chile pepper pods, mostly New Mexico with a couple Guajillos tossed in

Wearing rubber gloves, stem and seed the chile pods and cover with near-boiling water. Let steep for 30 minutes, then pour off the water and puree the softened pods in a food processor until they form a paste. Pass through a sieve to remove skins and errant seeds. Set aside.

Chili

1 1/2 tablespoons bacon fat
3 pounds chuck (after trimming), neatly diced into 1/2 to 3/4-inch cubes (partially freeze the meat for easier dicing)
1/2 pound ground pork
lots of freshly-ground pepper
1 1/2 - 2 cups homemade beef or chicken broth
1 gigantic sweet onion (about one pound), diced
6 cloves garlic, minced
8-10 tablespoons premium commerical chili powder, such as Whole Foods or Gebhardt's
2 tablespoons ground cumin, toasted briefly
healthy pinch oregano
1 teaspoon Kosher salt
2 cups tomato sauce
1/2-ounce square bittersweet chocolate
Chili paste
2 tablespoons brown sugar
plenty of shredded cheddar, sour cream and lime wedges for serving