Jenny and andy's chili

Yield: 4 Servings

Measure Ingredient
6 Dried -- whole red peppers
And ground cumin
1½ cup Water
½ teaspoon Cayenne
2 pounds Ground beef
1 can Beer
1 Onion -- chopped
1 tablespoon Peanut butter (heaping)
3 Cloves garlic -- minced
1 tablespoon Beef bouillon (heaping)
1½ teaspoon EACH:paprika, salt -- cocoa
1 can Red beans -- drained
Powder, dry oregano leaves
16 ounces Cn tomatoes,undrained --

Break dried peppers into pieces. Place peppers in a 1- to 2-quart pan with water. Bring water to a boil over high heat; reduce heat, cover, and simmer until peppers are soft (about ½ hr.). Whirl peppers and liquid in a blender or food processor until smooth; set aside. Brown ground beef with onion and garlic; don't drain. Add all other ingredients except beans.

Bring to a boil over high heat; reduce heat and simmer 1½ to 3 hours (the longer it cooks, the better the flavor is). Add beans just before serving. We love to eat this chili served over spaghetti, with cheese and oyster crackers on top.

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