Red Chili Con Carne
Makes 4 to 6 servings.

16 - whole dried red chile pods, seeded and de-veinded

4 - cups hot water

4 - cloves garlic

2 - teaspoon oregano

2 - teaspoon salt

3 - tablespoons cooking oil or shortening

1 – medium yellow onion, chopped

2 - pounds sirloin steak or stew beef, cut into ˝ inch cubes

4 - tablespoons flour

1-1/2 - cups water

2 - cans (8 ounces each) tomato sauce

• In a glass bowl, place the chile pods.  You want to cover with hot water and let stand for an hour.  
• Then remove the chile pods; however, you need to keep the water mixture.
• Place the chile pods into a blender.  Now, add the chile pod water to make two pints.  
• Next, add the garlic, oregano and salt.  Blend mixture until thick and smooth.
• In a Dutch Oven or a soup kettle, heat and add oil or shortening.  Sauté the onion until clear.  
• Then add the beef to the onion and brown.  Add the flour and stir, coating the meat mixture with the flour.  
• Now, add the water and stir until mixture thickens.  After the mixture thickens, add the chile pod mixture and tomato sauce.
• Cover and simmer for one hour.  The meat should be very tender.

Picnicking & Tailgating

This is best made a day or two ahead.  Just before leaving to the picnic or tailgate party, heat (on stove or in microwave), and pour into a large thermos.  When you get to your destination, it should be nice and hot.

Another alternative is heat on the grill when you get to your site.  Which ever method you choose, this makes a great chili.