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Prep Time: 15 Minutes Cook Time: 140 Minutes |
Ready In: 155 Minutes Servings: 12 |
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Ingredients:
6 dried new mexico chiles |
6 dried pasilla chiles |
1 cup water |
1 tablespoon oregano leaves |
6 pounds chuck, cubed or coarse ground |
2 to 3 tablespoons vegetable oil |
4 medium onions, finely diced |
black pepper |
1 (15-ounce) can tomato sauce |
4 cups beef broth |
2 tablespoons vinegar |
1 teaspoon hot red pepper sauce |
16 tablespoons texas chili powder |
2 tablespoons ground cumin |
1 teaspoon cayenne pepper |
1 tablespoon monosodium glutamate |
1 teaspoon sugar |
14 garlic cloves, crushed- use remaining pulp |
salt |
Directions:
1. Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.
2. Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.
3. In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients and blend well. Cover and simmer 2 hours, stirring occasionally.
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