[CH] recipes and dumps

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Good day, fellow Chile-heads.  Got a question for you.

By way of background, my favorite Chili recipes are
those which use a method described in Dave Dewitt's
books, wherein dried chiles are toasted,
reconstituted, then pureed and added to the seared
meat.

However, I've seen a few posts here referring to a
series of "spice dumps."  Without asking anyone to
violate family codes of honor and give away secret
recipes, could someone please be so kind as to share
with me either the underlying principles of spice
dumps, or maybe send along a recipe using spice dumps?

Always looking to expand my repertoire . . . the
spicier and more complex, the better.

Thanks in advance.

John

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