4 ounces guajillo chile, stemmed and seeded

8 arbol chiles or other small hot red chile (optional for a spicier chili)

1 quart water

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1 bay leaf

1/4 teaspoon ground cumin

2 pounds ripe salad tomatoes or Roma tomatoes

1 large white onion, cut into eighths

4 garlic cloves, peeled

4 tablespoons olive oil

3 pounds beef chuck, coarsely ground or finely cubed

4 teaspoons salt

GARNISHES: fresh Jalapeno chiles, thinly sliced white onion, chopped cheddar cheese or smoked cheddar cheese, grated kidney beans (if you prefer them).

Beware: This is a hot (as in spicy) chili. Wash hands thoroughly after working with chiles so you don't burn your eyes.

In a dry skillet over medium heat, lightly toast the guajillo chiles. Place the chiles in a bowl and cover with warm water. Soak the chiles for approximately 30 minutes to soften. Drain and discard the water. In a blender, combine the softened guajillo chiles, water, bay leaf, and cumin. Pureé until smooth.

Combine the tomatoes, white onion, and garlic cloves in a roasting pan. Broil the mixture until the tomatoes are lightly charred and cooked through.

Cool and transfer the broiled ingredients to a food processor and process to produce a coarse pureé.

In a deep skillet or pot, heat the olive oil until hot. Add the beef and sauté until lightly browned.

Add the chile pureé and the roasted tomato pureé. Bring to a boil and then lower the heat to simmer.

Add the salt and simmer the chili for 30 to 60 minutes until the broth lightly thickens.

To serve, ladle the chili into bowls and