Texas Chili con Carne

• 6 dried red chilies
• 2 pounds stewing beef, cut into half-inch cubes
• 1 tablespoon olive oil
• 2 bay leaves
• 1 tablespoon cumin
• 2 cloves garlic, peeled
• 2 teaspoons oregano
• 2 tablespoons paprika
• 1 teaspoon sugar
• Coarse salt and freshly ground pepper to taste

1. Tear the chilies in strips and pour one cup boiling water over them.
2. Let them soak for 30 minutes.
3. Drain, reserving the liquid, and set aside.
4. Heat the oil in a heavy skillet and brown the beef cubes.
5. Add the chili 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 remaining ingredients, including the chilies, with a little water if needed, in an electric blender.
8. Add the puree to the meat and let simmer for 30 minutes more.
9. Remove bay leaves before serving.

red chilies, stewing beef, olive oil, bay leaves, cumin, garlic, oregano, paprika, sugar, salt

Taken from cooking.nytimes.com/recipes/5678 (may not work)