Antic Ancho Chili

Recipe Ingredients

3		Dried ancho chilies
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Oil - olive
2 1/2 lbs	1135g / 40oz	Stew meat
1 lb	454g / 16oz	Onions - chopped (large)
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Tomato paste
1/4 teaspoon	1.3ml	Oregano
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1 1/4 cups	296ml	Beef stock
1/2 cup	118ml	Dry white wine
1 1/2 teaspoons	7.5ml	Chopped cilantro
4 oz	113g	Goat cheese - crumbled

Recipe Instructions

Remove stems from chilies and slit lengthwise. 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.

Source:
Andrew Scott Beals

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