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Antic Ancho Chili - Mexican

beef, chili, tex-mex, cheese, lamb

3 dried ancho chilies
1 tablespoon unsalted butter
1 tablespoon olive oil
2 1/2 lb stew meat
1 large onion, chopped
2 tablespoon minced garlic
1 tablespoon tomato paste
1/4 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cup beef stock
1/2 cup dry white wine
1 1/2 teaspoon 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.

Yield: 6 servings



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