Categories: Pickles, Sauces, Misc 
      Yield: 8 servings 
  
      2    Fresh pasilla chile peppers 
      2    Fresh Anaheim chile peppers 
      2    Red bell peppers 
      2 tb Vegetable oil 
      2 md Onions; diced 
      4    Fresh jalapeno chile peppers 
           -(or more if desired) 
           - seeded and finely minced 
      3 tb Minced garlic 
     10    Tomatoes; seeded and diced 
      2    Dried ancho chile pepper 
           -=OR=- Pasilla chiles 
           - stemmed and seeded 
      2 ts Cumin powder 
      1 ts Ground cinnamon 
           Salt; as desired 
  
  If you like chili, you'll want to make a lot of this and freeze it. Add 
  whatever extra ingredients you like and you have your own custom chili. 
  ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them. 
  Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over 
  medium heat, add the onions and jalapeno peppers and cook, uncovered, until 
  the onions are translucent, about 5 minutes. Add the garlic, tomatoes, 
  roasted peppers, dried chiles, cumin, cinnamon and salt. Cover and place in 
  the 325F oven for 30 minutes. Remove the chili base from the oven and 
  scrape into a bowl. Divide into family portions and place in the freezer 
  for up to 6 months.