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Ingredients

• 8   guajillo chiles
• 2   ancho chiles
• 1   dried New Mexico chile
• 4 cups  water
• 1 1/2 tablespoons  cumin seeds
• 2 tablespoons  vegetable oil
• 2   large onions, coarsely chopped
• 8   garlic cloves, minced
• 2 pounds  ground beef
• 1 pound  ground pork
• 1/2 pound  ground lamb
• 1 28-ounce  hominy
• 1/4 cup  finely ground cornmeal
•   Salt and freshly ground black pepper

Description

Butcher Tom Mylan Of The Meat Hook In Brooklyn Flavors His Chili With Three Kinds Of Dried Chiles: Fruity Guajillos, Smoky Anchos And A New Mexico Chile. After He Soaks The Chiles In Water To Plump Them, He Blends Them To Form A Silky Puree, Which Gives T

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