Title: Texas Chili Con Carne
Categories: Chili
Yield: 4 Servings
| 6 | | Pequin chilies |
| | | (small but very hot chilies! |
| 6 | | Ancho chilies (large dried c |
| 2 | lb | Stewing beef, 1/2" cubes |
| 1 | tb | Olive oil |
| 2 | | Bay leaves |
| 1 | tb | Cumin, ground |
| 2 | | Cloves garlic, peeled |
| 2 | ts | Oregano, preferably Mexican |
| 2 | tb | Paprika |
| 1 | ts | Sugar |
| | | Coarse salt |
| | | Fresh ground black pepper |
Tear the chilies in strips and pour two cups boiling water oaerr the beef
cus. Add ilie soaking liquid and brg to a . ddhe bayeimmer for an hour.
Meanwhile, putien, including the chilies,with a half cup oter or re feeded,
in a blender or processoeata simmer for 30 minutes necessary. Serves 4