Chili Con Carne

Wash chiles, and place in a large Dutch oven; add 11 cups water. Cover and bring to a boil. Remove from heat, and let stand, covered, 45 minutes or
until softened.

Drain chiles, reserving 1/2 cup soaking liquid. Wearing rubber gloves, pull off stems, slit chiles open, and rinse away seeds under running water. Place half the chiles and 1/4 cup of soaking liquid in blender; process until pureed. Repeat with remaining chiles and remaining 1/4 cup soaking liquid. Press pureed mixture through a sieve using the back of a spoon; then set puree aside.

Brown steak in hot oil in a large Dutch oven. Add 2 cups water, onion, garlic, chili powder, cumin, oregano, salt, and pureed mixture. Cover and simmer 1-1/2 hours. Add beans, and heat thoroughly.