Lei's Texas Chili

http://groups.google.com/groups?q=texas+chili&start=10&hl=en&lr=&ie=UTF-8&oe=UTF-8&selm=4ra0h5%248ej%40newsbf02.news.aol.com&rnum=11

Pinto Beans: rinse 1 pound (2 1/2 cups) dry pinto Beans. In a large
saucepan or Dutch oven combine beans and 6 cups water. Cover and soak
overnight. (Or bing to boiling, reduce heat. simmer 2 minutes, remove from
heat. cover, let stand 1 hour.)
Drain. In the same pan combine drained beans. 6 cups more water. 2 clove
garlic, minced, 1 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to
boiling, reduce heat. Cover and simmer 1 1/2 - 2 hrs. or till
tender.drain. makes 6 cups

Texans are touchy about their chili. They used cubed beef instead of
ground beef. and if they use beans they serve them with, not in, the chili. The chili's
red color comes from pure ground chili peppers, not tomato. so if you are not
from the Lone Star state, taste at your own risk.

40 dried hot chili peppers or 1/4 cup crushed red pepper(not being from
texas,4  is my limit.)
3 dried ancho peppers
2 1/2 pounds beef round steak, cut into 1/2 inch cubes
2 tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoon ground cumin
1- 10 1/2 ounce can  condensed beef broth
1 soup can (1 1/3 cups) water
1/2 teaspoon dreid oregano, crushed
Hot cooked Pinto Beans

   Crush hot chili peppers. remove stems and seeds from ancho peppers; cut
into 1 inch puieces. Place all peppers in a blender container, cover ,
blend till ground.
(I just crushed the  peppers in a bowl)
   In a large saucepan, brown half of the meat in hot oil. With a slotted
spoon, remove meat; set aside. Add  reamining meat, onion, garlic, cumin
and ground chili peppers. cook till 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 till meat is tender, stirring
occasionally. Serve the chili with hot cooked Pinto Beans, makes 6-8
servings.
hope this helps,