6 dried New Mexico chiles
6 dried pasilla chiles
1 cup water
1 tablespoon oregano leaves
6 pounds chuck, cubed or coarse ground
2 to 3 tablespoons vegetable oil
4 medium onions, finely diced
1 (15-ounce) can tomato sauce
4 cups beef broth
2 tablespoons vinegar
1 teaspoon hot red pepper sauce
16 tablespoons Texas chili powder
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon monosodium glutamate
1 teaspoon sugar
14 garlic cloves, crushed- use remaining pulp
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