Shotgun Willie Chili

• 6 dried New Mexico chiles
• 6 dried pasilla chiles
• 1 1/2 T dried oregano
• 1 cup warm water
• 3 T vegetable oil
• 6 lbs prime beef, cut in 3/8" dice
• 4 medium onions, finely diced
• fresh ground pepper
• 1 15oz can tomato sauce
• 4 cups beef broth
• 2 T red wine vinegar
• 1 tsp Tabasco
• 1 cup chili powder
• 2 T cumin
• 1 tsp cayenne powder
• 1/2 tsp sugar
• 14 cloves garlic, crushed
• salt

1. Seed and stem the chiles, and place in a small saucepan. Add water to cover, and bring to a boil. Simmer for 1 hour, or until the pulp separates from the skin. Scrape the pulp into a bowl, mash into a paste, and set aside. Discard the skins.
2. In a heatproof bowl, combine the oregano and warm water. Allow to steep for 5 minutes, then strain, andd add the liquid to the chile paste.
3. In a large skillet over medium high heat, warm the oil. Working in batches, brown the meat, transferring it to a chili pot as it browns. when all the meat is browned, stir in the chile paste mixture, and all all remaining ingredients. Stir well, and bring to a boil. Lower heat, cover, and simmer for 2 hours, stirring occasionally. Season with salt, pepper nad hot sauce.

mexico chiles, chiles, t, water, vegetable oil, prime beef, onions, fresh ground pepper, tomato sauce, beef broth, t, tabasco, chili powder, t cumin, cayenne powder, sugar, garlic, salt

Taken from www.epicurious.com/recipes/member/views/shotgun-willie-chili-50018061 (may not work)