Texas Chili Con Carne

Recipe Ingredients

6		Pequin chilies - (small but
		Hot chilies!)
6		Ancho chilies - (large dried
		Chilies)
2 lbs	908g / 32oz	Stewing beef - cut up
		Into 1/2" cubes
1 tablespoon	15ml	Olive oil
2		Bay leaves
1 tablespoon	15ml	Cumin - ground
2		Garlic - peeled
2 teaspoons	10ml	Oregano - preferably Mexican
2 tablespoons	30ml	Paprika
1 teaspoon	5ml	Sugar
		Coarse salt
		Fresh ground black pepper

Recipe Instructions

Tear the chilies in strips and pour two cups boiling water over them. Let soak for 30 minutes. Drain, reserving the liquid, and set aside.

Heat the oil in a heavy casserole and brown the beef cubes. Add the chile soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour.

Meanwhile, puree the rest of the ingredients, including the chilies, with a half cup of water, or more if needed, in a blender or processor. Add the puree to the meat and let simmer for 30 minutes more, adding water as necessary.

Source:
Terry Light

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