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Chili

1 lb lean chuck roast, diced finely
1 large yellow onion, diced
6 cloves garlic, minced
15 oz can diced tomatoes
2 15-oz cans small red beans, rinsed and drained
4 pasilla chiles
3 ancho chiles
3 chipotle chiles
1 Tbs dried oregano
1 Tbs ground cumin
Fresh ground black pepper
20 oz hot water
Vegetable oil

Seed and devein dired chiles, tear into small pieces, and soak in
hot water for 30 min. Put water and chile mixture in blender or
food processor and puree tile smooth. Brown beef in bottom of
stock pot with vegatable oil. Add onion to pot and cook till
somewhat soft. Add the rest of the ingredients (including the
chile puree) to the pot, and simmer for 1-2 hours, depending upon
your patience.

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