Leter Buck Red Beer Chili

• 2 dried chipotle chiles
• 4 dried ancho chiles
• 1 cup tomato sauce
• 1 (12 ounce) bottle beer
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 lbs london broil beef, trimmed of fat and cut into 1/2 inch cubes
• 1 12 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 3 tablespoons prepared horseradish
• boiled potatoes

1. Add chiles to a large bowl; cover with boiling water; let stand 30 minutes until soft, then seed and stem them.
2. In a food processor or blender, puree the chiles with the tomato sauce and beer; set aside.
3. In a large skillet saute the onions and garlic in the oil until soft.
4. Add in the beef; cook until browned all over, stirring often.
5. Add in the chile puree and the remaining ingredients (except potatoes); simmer, uncovered, 20 minutes, stirring often.
6. This makes a soupy chili, best served in a bowl on a bed of smashed-up boiled potatoes.

chiles, chiles, tomato sauce, onion, garlic, vegetable oil, beef, salt, fresh ground black pepper, ground cumin, worcestershire sauce, horseradish, potatoes

Taken from www.food.com/recipe/let-er-buck-red-beer-chili-306053 (may not work)