Texas Chili Con Carne

Course : Chili
Serves: 4
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6 Medium Pequin chilies (small but Very hot chilies!)
6 medium Ancho chilies (large dried Chilies)
2 pound Stewing beef, cut up Into 1/2 inch cubes
1 tablespoons Olive oil
2 pieces Bay leaves
1 tablespoons Cumin, ground
2 Cloves garlic peeled
2 teaspoon Oregano, preferably Mexican
2 tablespoons Paprika
1 teaspoon Sugar
1 teaspoon Coarse salt
1 teaspoon Fresh ground black pepper

Preparation / 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.

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