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Yield: 6 Servings
Ingredients:
* 3 Dried ancho chilies
* 1 tb Unsalted butter
* 1 tb Olive oil
* 2 1/2 lb Stew meat
* 1 Large onion chopped
* 2 tb Minced garlic
* 1 tb Tomato paste
* 1/4 ts Oregano
* 1 ts Cumin
* 1/2 ts Salt
* 1/4 ts Black pepper
* 1 1/4 c Beef stock
* 1/2 c Dry white wine
* 1 1/2 ts Chopped cilantro
* 4 oz Goat cheese
Instructions:
Remove stems from chilies and slit leagthwise. S****e 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 boliling 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.
Ingredients:
* 3 Dried ancho chilies
* 1 tb Unsalted butter
* 1 tb Olive oil
* 2 1/2 lb Stew meat
* 1 Large onion chopped
* 2 tb Minced garlic
* 1 tb Tomato paste
* 1/4 ts Oregano
* 1 ts Cumin
* 1/2 ts Salt
* 1/4 ts Black pepper
* 1 1/4 c Beef stock
* 1/2 c Dry white wine
* 1 1/2 ts Chopped cilantro
* 4 oz Goat cheese
Instructions:
Remove stems from chilies and slit leagthwise. S****e 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 boliling 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.
