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Texas Chili Con Carne, No Tomato Recipe

by Global Cookbook

Ingredients

6 x Pequin chilies (small but Very warm chilies!) 6 x Ancho chilies (large dry Chilies) 2 lb Stewing beef, cut up     Into 1/2" cubes 1 Tbsp. Extra virgin olive oil 2 x Bay leaves 1 Tbsp. Cumin, grnd

2 x Cloves garlic, peeled 2 tsp Oregano, preferably Mexican 2 Tbsp. Paprika 1 tsp Sugar     Coarse salt     Fresh grnd black pepper

Directions

1. Tear the chilies in strips and pour two c. boiling water over them.
2. Let soak for 30 min. Drain, reserving the liquid, and set aside.
3. Heat the oil in a heavy casserole and brown the beef cubes. Add in the chilie soaking liquid and bring to a boil. Add in 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 c. of water, or possibly more if needed, in a blender or possibly processor. Add in the puree to the meat and let simmer for 30 min more, adding water as necessary.

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