"I Can't Believe It's Not Bishop's Chili" Chili

1 pound boneless choice beef bottom roast, cut into ½-inch dice

½ pound lean boneless pork trimmings or boneless end-cut pork roost, cut into ½-inch dice

2 tablespoons salt

1-2 ancho chiles

6 jopone chiles (small dried red peppers)

1 pound white onions, cut into small chunks

2 tablespoons garlic powder

2 tablespoons chili powder

5 pounds dried pinto beans, soaked overnight, rinsed and drained

In a large stockpot, combine the beef, pork and salt and add water to cover. Bring to a boil. Skim off any foam, cover and reduce the heat to a simmer. Cook for 2 hours.

Meanwhile, soak the ancho and jopone chiles in just enough warm water to cover them.

In a food processor, process the onions to a coarse purée. Empty into a bowl and add the garlic powder and chili powder. Drain the ancho and japone chiles, purée them in the food processor. and add to the onion mixture.

Drain the meat. Purée the pork in the food processor and add to the onion mixture. Return to the stockpot and stir. Add the rinsed beans, cover, and simmer for 2 hours, or until the beans are soft, stirring often to prevent burning. Water may be added if needed.

Purée the cooked beef in the food processor and add to the chili.

Let the chili cool to room temperature, then cover and refrigerate overnight. Reheat over low heat to serve.

Serves 10.

Editor's note: The people at Bishop's Chili warn that this is not their exact recipe, just a derivative of it. If you want the real thing, you have to visit the Westmont restaurant.

Nutrition values per serving: 920 calories, 7 g fat (2 g saturated), 151 g carbohydrates, 37 g fiber, 65 g protein, 45 mg cholesterol, 1460 mg sodium.

"Killer Chili," by Stephanie Anderson (2007 Chronicle Books, $16.95)