Texas chili con carne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pequin chilies (small but | |
| Very hot chilies!) | ||
| 6 | Ancho chilies (large dried | |
| Chilies) | ||
| 2 | pounds | Stewing beef, cut up |
| Into 1/2\" cubes | ||
| 1 | tablespoon | Olive oil |
| 2 | Bay leaves | |
| 1 | tablespoon | Cumin, ground |
| 2 | Cloves garlic, peeled | |
| 2 | teaspoons | Oregano, preferably Mexican |
| 2 | tablespoons | Paprika |
| 1 | teaspoon | Sugar |
| Coarse salt | ||
| Fresh ground black pepper | ||
Directions
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 chilie 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.