Texas Chili(Extra Hot) - cooking recipe

Ingredients

40 dried hot chili peppers or 1/4 c. crushed red pepper
3 dried ancho peppers
2 1/2 lb. beef round steak, cut into 1/2-inch cubes
2 Tbsp. cooking oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1 (10 1/2 oz.) can condensed beef broth
1 soup can water (1 1/3 c.)
1/2 tsp. dried oregano, crushed
hot, cooked pinto beans

Preparation

Crush hot chili peppers.
Remove stems and seeds from ancho peppers.
Cut into 1-inch pieces.
Place all peppers in a blender container.
Cover; blend until ground.
In a large saucepan, brown half of the meat in hot oil.
With a slotted spoon, remove meat and set aside.
Add remaining meat, onion, garlic, cumin and ground chili peppers.
Cook until meat is brown.
Return all meat to saucepan.
Stir in beef broth, water and oregano.
Bring to boiling; reduce heat.
Simmer, uncovered, for 1 to 1 1/4 hours or until meat is tender, stirring occasionally.
Serve the chili with hot, cooked pinto beans.
Makes 6 to 8 servings.