16-Times World Champion Sirloin Chili - cooking recipe

Ingredients

6 whole dried ancho chiles
4 whole dried chipotle chiles
4 garlic cloves, minced
2 tablespoons vegetable oil
1/2 cup tomato sauce
1 cup flat beer
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried Mexican oregano
1 tablespoon Worcestershire sauce
3 tablespoons packed brown sugar
1 tablespoon masa harina (dissolved in 1/2 cup water)
2 -3 2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon

Preparation

Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
Meanwhile, in a small skillet, saute the garlic in oil until golden.
Seed and stem the chiles; place in a food processor or blender.
Add in tomato sauce, beer, 1/2 cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
Puree thoroughly; transfer mixture to a saucepan.
Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
Preheat grill and grill steak to taste.
At table, cut the steak into 1 1/2 inch slices, and spoon chili puree over each serving of meat.