8 dried hot chili peppers, seeded
6 lbs. stewing beef, cut into 1 1/2 inch cubes
4 tbsp. vegetable oil
8 c. water
4 cloves garlic
2 tbsp. salt
2 tbsp. ground oregano
2 tbsp. ground cumin
2 tbsp. red pepper
2 tbsp. chili powder
2 tbsp. hot sauce
5 tbsp. instant corn tortilla mix
2 lg. onions, finely chopped

Place hot peppers in small amount of water in small saucepan. Bring to a boil. Reduce heat and simmer 30 minutes. Drain well. Finely chop peppers and set aside.

Brown meat in oil over medium heat in large Dutch oven. Drain well. Add chopped peppers and water. Bring to a boil. Reduce heat. Simmer 30 minutes.

Add garlic, salt, oregano, cumin, red pepper, chili powder and hot sauce. Bring to a boil. Reduce heat and simmer 1 hour and 30 minutes. Add instant corn tortilla mix, stirring well. COVER and cook over LOW heat 30 minutes. Top with sour cream and shredded cheese for a real treat.