Antic ancho chili - mexican

Yield: 6 Servings


  • 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


crumbled Remove stems from chilies and slit leagthwise. 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 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.

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