16-Times World Champion Sirloin Chili

• 6 whole dried ancho chiles
• 4 whole dried chipotle chiles
• 4 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1/2 cup tomato sauce
• 1 cup flat beer
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon dried Mexican oregano
• 1 tablespoon Worcestershire sauce
• 3 tablespoons packed brown sugar
• 1 tablespoon masa harina (dissolved in 1/2 cup water)
• 2 -3 2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon

1. Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
2. Meanwhile, in a small skillet, saute the garlic in oil until golden.
3. Seed and stem the chiles; place in a food processor or blender.
4. Add in tomato sauce, beer, 1/2 cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
5. Puree thoroughly; transfer mixture to a saucepan.
6. Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
7. Preheat grill and grill steak to taste.
8. At table, cut the steak into 1 1/2 inch slices, and spoon chili puree over each serving of meat.

chiles, chiles, garlic, vegetable oil, tomato sauce, flat beer, ground cumin, salt, oregano, worcestershire sauce, brown sugar, masa harina, filet mignon

Taken from www.food.com/recipe/16-times-world-champion-sirloin-chili-317968 (may not work)