Shotgun Willie Chili

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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

Black pepper

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

Salt