Mexican chili involves soaking the dried chilis (you can buy big plastic bags of them down here in Texas and throughout the southwest and probably in Mexican markets around the U.S.). The skins and seeds are removed and the chilis are cooked and seasoned but in Mexico the dish "chile" doesn't have beans or meat, unless it is added (Chili con carne, or con frijoles). I think Rick Bayless made this sort on one of his programs several years ago.

SRS