Shotgun Willie Chili

• 6 dried New Mexico chiles
• 6 dried pasilla chiles
• 1 cup water
• 1 tablespoon oregano leaves
• 6 pounds chuck, cubed or coarse ground
• 2 to 3 tablespoons vegetable oil
• 4 medium onions, finely diced
• Black pepper
• 1 (15-ounce) can tomato sauce
• 4 cups beef broth
• 2 tablespoons vinegar
• 1 teaspoon hot red pepper sauce
• 16 tablespoons Texas chili powder
• 2 tablespoons ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon monosodium glutamate
• 1 teaspoon sugar
• 14 garlic cloves, crushed- use remaining pulp
• Salt

1. Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin.
2. Scrape pulp from skin, mash into a paste.
3. Use 1 cup of this paste in recipe.
4. Place 1 cup of water in a small saucepan and add the oregano.
5. Bring to a boil, remove from the heat and steep like tea.
6. Strain, and add the strained liquid to the chili pot.
7. In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch.
8. Remove meat to chili pot as it browns.
9. Add remaining ingredients and blend well.
10. Cover and simmer 2 hours, stirring occasionally.

mexico chiles, chiles, water, oregano, chuck, vegetable oil, onions, black pepper, tomato sauce, beef broth, vinegar, hot red pepper sauce, texas chili powder, ground cumin, cayenne pepper, monosodium glutamate, sugar, garlic, salt

Taken from www.foodnetwork.com/recipes/shotgun-willie-chili-recipe.html (may not work)