Under a broiler, char the peppers on all sides. Place the chared peppers in a bag to sweat.

Peel off the skins and remove the stems and seeds.

Puree the peppers in a food processor with just enough water to cover them.

Saute the chuck in the vegetable oil until the meat is gray.

Combine the meat and pepper puree in a big pot, cover with 2 inches of water. Bring to a boil. Reduce heat and simmer for 30 minutes

Remove from heat and add seasonings and garlic. Bring to boil again, then simmer for 1 hour, stirring occassionally. Add water a little at a time if meat sticks to the pot.

Let chili cool in the fridge, then skim the fat.

Reheat and serve with onions on top and cheese if you like.