Chili Con Carne
|Dry red chilies||16 Large|
|Round steak||2 Pound, cut into 0.25 inch cubes|
|Vegetable oil||3 Tablespoon|
|Water||2 Cup (32 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chili powder||2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Canned beans||16 Ounce, undrained (Ranch Style)|
Wash chiles, and place in a large Dutch oven, add 11 cups water.
Cover and bring to a boil.
Remove from heat, and let stand, covered, 45 minutes or until softened.
Drain chiles, reserving 1/2 cup soaking liquid.
Wearing rubber gloves, pull off stems, slit chiles open, and rinse away seeds under running water.
Place half the chiles and 1/4 cup of soaking liquid in blender; process until pureed.
Repeat with remaining chiles and remaining 1/4 cup soaking liquid.
Press pureed mixture through a sieve using the back of a spoon, then set puree aside.
Brown steak in hot oil in a large Dutch oven.
Add 2 cups water, onion, garlic, chili powder, cumin, oregano, salt, and pureed mixture.
Cover and simmer 1 1/2 hours.
Add beans, and heat thoroughly.