MMMMM----- Recipe via Meal-Master (tm) v7.04
  Categories: Chili, Wp
    Servings:  4
       6    Pequin chilies (small but
            Very hot chilies!)
       6    Ancho chilies (large dried
       2 lb Stewing beef, cut up
            Into 1/2 cubes
       1 tb Olive oil
       2    Bay leaves
       1 tb Cumin, ground
       2    Cloves garlic, peeled
       2 ts Oregano, preferably Mexican
       2 tb Paprika
       1 ts Sugar
            Coarse salt
            Fresh ground black pepper
    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
    meat and let simmer for 30 minutes more, adding water as necessary.