Chili Con Carne

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Washington Post

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Ingredients

6 dried ancho chili peppers, rinsed

4 cups hot water, plus more as needed

2 tablespoons vegetable oil

2 to 2 1/4 pounds lean stew meat or chuck roast (trimmed of excess fat), cut into 1/2-inch pieces

Salt

Freshly ground black pepper

4 cloves garlic, finely chopped

2 tablespoons onion powder

2 tablespoons dried oregano, preferably Mexican

1 tablespoon ground cumin

Cayenne pepper (optional)

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