Lynn's
Ancho Chili
3 Dried ancho chilies
1 tbsp Unsalted butter
1 tbsp Olive oil
2 1/2 lb Stew meat
1 Large onion, chopped
2 tbsp Minced garlic
1 tbsp Tomato paste
1/4 tsp Oregano
1 tsp Cumin
1/2 tsp Salt
1/4 tsp Black pepper
1 1/4 cup Beef stock
1/2 cup Dry white wine
1 1/2 tsp Chopped cilantro
4 oz Goat cheese, crumbled
Remove stems from chilies and slit leagth wise. Scrape out seeds.
Place in saucepan, add water and heat to boiling, reduce heat. Simmer
until tender, about 15 minutes. Set aside. Heat butter with olive oil
in a large heavy pot over medium heat. Saute beef cubes, a few at a
time, until well browned. Set aside. Add onions to pot, cook 1
minute. Add garlic, cook 2 minutes on high then reduce heat and cook
for 4 minutes. Drain chilies, reserving 1/2 cup liquid. Blend peppers
with reserved liquid. Add to onions. Return meat and add the other
ingredients. Heat to boiling then reduce heat and cook covered,
under low heat for 1 1/2 to 2 hours. Note if the chili is to thin
just remove the cover and let it render, until it is thick. Serve
with rice or beans, cover with goat cheese
Success is not counted by how high you have climbed but by how
many people you brought with you.
- Wil Rose