Roast dried and fresh chiles and jalapeno in a saucepan over medium high heat. You're looking for some good charring here.
Add vegetable broth, garlic and half the onion.
Bring to a boil, then lower to medium-low heat. Simmer for 10 minutes
Using an immersion blender or just a regular old blender puree the ingredients.
Add all the other ingredients except the coconut flour and vodka to a sauce pan. Bring to a boil of med-high heat, then reduce to a simmer. Cook for about 30 minutes, stirring often.
The coconut flour can be added by tsp to thicken the chili. Add the tsp of vodka (or any other high proof alcohol) just before serving for an intense increase in flavor.
Serve over rice or on its own. Garnish with cheddar cheese and green onion.
