Method

To make chili:

1. Bring 4 cups of water to boil in a large saucepan.

2. Remove pan from heat and add dried chiles to water.

3. Weigh down chiles with plate and let soak until chiles soften slightly, about 20 minutes.

4. Remove chiles from water; discard water.

5. Combine softened chiles, garlic and beef broth in blender and blend until smooth.

6. Season sauce to taste with salt and set sauce aside.

7. Heat oil in heavy large pot over high heat.

8. Add ground beef to pot and cook until meat is browned, about 8 minutes.

9. Stir in cumin, black pepper and cayenne pepper (if using it).

10. Add onions and sauté until onions are tender, about 5 minutes.

11. Stir chile sauce, tomatoes and vinegar into beef mixture. Bring to gentle simmer.

12. Reduce heat to medium-low and simmer gently uncovered, stirring occasionally until sauce thickens slightly, about 1 hour. Season chili to taste with salt.

13. Stir beans into chili.

14. Cover and simmer very gently, stirring occasionally, until chili thickens slightly and flavors blend, about 15 minutes.

15. Season chili to taste with salt.

Meanwhile, to bake potatoes:

1. Preheat oven to 400°F.

2. Spread 2 cups of salt on small baking sheet.

3. Pierce potatoes all over with fork or skewer and rub potatoes with oil.

4. Set potatoes atop salt on baking sheet and sprinkle small amount of salt over potatoes as well.

5. Bake potatoes until paring knife can be inserted into middle of potatoes without resistance, about 1 hour.

6. Remove potatoes from oven and set aside for 3 minutes.

To serve:

1. Split potatoes in half lengthwise and crosswise, and gently squeeze open potatoes.

2. Spoon chili into potatoes. Serve with cheese, green onions, and yogurt or sour cream.

*NOTE: Cayenne pepper is very spicy. Use it at your discretion.