Grandma's Spicy Chili
Ingredients
- 1 pound lean chuck roast, diced finely
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 15 ounce can diced tomatoes
- 2 15-oz cans small red beans, rinsed and drained
- 4 pasilla chiles
- 3 ancho chiles
- 3 chipotle chiles
- 1 Tbs dried oregano
- 1 Tbs ground cumin
- Fresh ground black pepper
- 20 ounce hot water
- Vegetable oil
Instructions
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.