Texas Chili Con Carne, No Tomato
6 Pequin chilies (small but -very hot chilies!) 6 Ancho chilies (large dried -chilies) 2 lb Stewing beef, cut up into -1/2" cubes 1 T Olive oil 2 Bay leaves 1 T Cumin, ground 2 Clo...
Ingredients
- 6pequin chilies (small but
- 2bay leaves
- 1tsp cumin, ground
- 2Clovegarlic, peeled
- 2tsp oregano, preferably mexican
- 2tsp paprika
- 1tsp sugar
Directions
- 1
6 Pequin chilies (small but -very hot chilies!) 6 Ancho chilies (large dried -chilies) 2 lb Stewing beef, cut up into -1/2" cubes 1 T Olive
- 2
Let soak for 30 minutes
- 3
Drain, reserving the liquid, and set aside
- 4
Heat the oil in a heavy casserole and brown the beef cubes
- 5
Add the chilie soaking liquid and bring to a boil
- 6
Add the bay leaves, turn down the heat and let simmer for an hour
- 7
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
- 8
Add the puree to the meat and let simmer for 30 minutes more, adding water as necessary.