Chili

Roast 12 dried red New Mexico chiles a few minutes in the wok over low. You know they're done when you can smell the roasted smell. They'll char if you don't turn them frequently or if the heat is too high or if you roast too long; don't let them. Cool. Remove the stems and get rid of as many of the seeds as you can. Put chiles in covered pot with 2 C water, heat to boiling, lower heat to low and steam for 10 or 15 minutes. Cool. Poor into blender and liquify till you get a smooth ketchupy consistency. Run through a large-netted sieve. Add salt to taste. Add some flour a tablespoon at a time if it's too piquant. Add a little brown sugar a teaspoon at a time if it's too piquant. Set aside. Heat about 4 or 5 T olive oil in a large pan and cook 1 - 2 chopped onions till transluscent. Add the cumin and about 1 T oregano and 1 T marjoram to the oil while it's cooking. Don't heat the oil too high or spices will burn. Vary the ratio of spices at will! When onions are done, add 1 small can of pinto beans, drained. Fry a few minutes. Add in the chile sauce, and mix well. Adjust spices, adding more cumin, oregano, marjoram, salt, sugar to taste. A little commercial chili powder can also be used at this stage. Turn off heat and let flavors marinate about 10 minutes and serve over pasta. Variation: Add 8 oz of crumbled tempeh that's been marinated for about 15 minutes in a mixture of 1 T soy sauce and 2 T water (be careful not to make it too salty), a little toasted sesame oil and some garlic powder. Fry a few minutes to simulate browned-beef before adding beans.