Recipe - Texas Chili Con Carne No Tomato

6 Pequin chilies (small but
very hot chilies!)
6 Ancho chilies (large dried
chilies)
2 pound Stewing beef, cut up into
1/2" cubes
1 tablespoon Olive oil
2 Bay leaves
1 tablespoon Cumin, ground
2 Cloves garlic, peeled
2 teaspoon Oregano, preferably Mexican
2 tablespoon Paprika
1 teaspoon Sugar
coarse salt
fresh ground black pepper

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini