Texas Chili Con Carne

      Yield: 4 Servings

      6    pequin chilies (small but

      1    very hot chilies!)

      6    ancho chilies (large,Dried

      1    chilies)

      2 lb stewing beef,cut up

      1    into 1/2 cubes

      1 T  olive oil

      2    bay leaves

      1 T  cumin,ground

      2    cloves garlic,peeled

      2 t  oregano,preferably mexican

      2 T  paprika

      1 t  sugar

      1    coarse salt

      1    black pepper,Fresh Ground

Tear the chilies in strips and pour two cups boiling water over them.

Let soak for 30 minutes.  Drain, reserving the liquid, and set aside.

Heat the oil in a heavy casserole and brown the beef cubes.  Add the

chilie soaking liquid and bring to a boil.  Add the bay leaves, turn

down the heat and let simmer for an hour.  Meanwhile, puree the rest

of the ingredients, including the chilies, with a half cup of water,

or more if needed, in a blender or processor.  Add the puree to the