Texas Chili Con Carne, No Tomato

• 6 each hot chili peppers Pequin (small but very hot chilies)
• 6 each hot chili peppers Ancho (large dried chilies)
• 2 pounds stewing beef cut up into 1/2" cubes
• 1 tablespoon olive oil
• 2 each bay leaves
• 1 tablespoon cumin ground
• 2 Cloves garlic peeled
• 2 teaspoons oregano preferably mexican
• 2 tablespoons paprika
• 1 teaspoon sugar
• 1 x kosher salt
• 1 x black pepper freshly ground

1. Tear the chilies in strips and pour two cups boiling water over them.
2. Let soak for 30 minutes.
3. Drain, reserving the liquid, and set aside.
4. Heat the oil in a heavy casserole and brown the beef cubes.
5. Add the chilies' 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 rest of the ingredients, including the chilies, with a half cup of water, or more if needed, in a blender or processor.
8. Add the puree to the meat and let simmer for 30 minutes more, adding water as necessary.

hot chili peppers, hot chili peppers, stewing beef, olive oil, bay leaves, cumin ground, garlic, oregano, paprika, sugar, kosher salt, black pepper

Taken from recipeland.com/recipe/v/texas-chili-con-carne-no-tomato-35582 (may not work)