Ingredients
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
Preparation
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.
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. 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.
