Recipe#5455

Title: Chili 09

From: Mark Brian Muller muller@vibes.ae.utexas.edu 
 Newsgroups: rec.food.recipes 
 Subject: Chili 
 Date: 20 Mar 1997 22:01:25 -0700 
 Message-ID: <332D5978.3003@vibes.ae.utexas.edu> 

Ingredients:
 1  lb lean chuck roast, diced finely
 1  large yellow onion, diced
 6  cloves garlic, minced
 1  15 oz can diced tomatoes
 2  15 oz cans small red beans, rinsed and drained
 4  pasilla chiles   \
 3  ancho chiles      ~~-  These are all dried chiles
 3  chipotle chiles  /
 1  Tbs dried oregano
 1  Tbs ground cumin
    Fresh ground black pepper
 20 Oz hot water
    Vegetable oil
   Seed and devein dired chiles, tear into small pieces, and soak in hot
 water for 30 min.  Put water and chile mixture in blender or food
 processor and puree tile smooth.  Brown beef in bottom of stock pot
 with vegatable oil.  Add onion to pot and cook till somewhat soft.
 Add the rest of the ingredients (including the chile puree) to the pot,
 and simmer for 1-2 hours, depending upon your patience.
 Mark Muller
 muller@vibes.ae.utexas.edu