Under cold running water, pull the stems off the ancho and red chilies

Tear chilies in half and brush out their seeds

Cut away any large ribs, chop coarsely, drop them into a bowl, and pour in boiling water

Soak for at least 30 minutes, then strain and reserve liquid

In a heavy 5 to 6-quart casserole, cook the beef suet over moderate heat until it has rendered its fat

Remove and discard the suet bits

Leave about 1/4 cup fat in pot. Trim fat from meat, cube and cook over moderate heat until firm but not brown

Add 2-1/2 cups of the reserved chili-soaking liquid and bring it to a boil over high heat

Add bay leaves and simmer partially covered for 1 hour

Place cumin in ungreased skillet and toast the seeds over low heat for 10 minutes

In a blender, pulverize the seeds, then add the chilies, remaining chili- soaking liquid, the garlic, oregano, paprika, sugar and salt, and blend again at high speed until all of the ingre- dients are reduced to a smooth puree. Add puree to meat and simmer partially covered for 30 minutes

Then, stirring constantly, slowly pour in the commeal and cook over high heat until the chili comes to a boil and thickens slightly

Add ground hot pepper if desired and serve with freshly cooked pinto beans and rice in separate bowl.