Texas Chili(Extra Hot)

• 40 dried hot chili peppers or 1/4 c. crushed red pepper
• 3 dried ancho peppers
• 2 1/2 lb. beef round steak, cut into 1/2-inch cubes
• 2 Tbsp. cooking oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp. ground cumin
• 1 (10 1/2 oz.) can condensed beef broth
• 1 soup can water (1 1/3 c.)
• 1/2 tsp. dried oregano, crushed
• hot, cooked pinto beans

1. Crush hot chili peppers.
2. Remove stems and seeds from ancho peppers.
3. Cut into 1-inch pieces.
4. Place all peppers in a blender container.
5. Cover; blend until ground.
6. In a large saucepan, brown half of the meat in hot oil.
7. With a slotted spoon, remove meat and set aside.
8. Add remaining meat, onion, garlic, cumin and ground chili peppers.
9. Cook until meat is brown.
10. Return all meat to saucepan.
11. Stir in beef broth, water and oregano.
12. Bring to boiling; reduce heat.
13. Simmer, uncovered, for 1 to 1 1/4 hours or until meat is tender, stirring occasionally.
14. Serve the chili with hot, cooked pinto beans.
15. Makes 6 to 8 servings.

hot chili peppers, peppers, beef round steak, cooking oil, onion, garlic, ground cumin, condensed beef broth, water, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717778 (may not work)