Dinner: Shotgun Willie Chili

Ingredients

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

Instructions

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