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Ingredients
- 6 x Dry ancho or possibly pasilla chilies
- 3 lb Beef chuck, cut in cubes
- 1 lrg Onion, minced
- 1/2 tsp Salt
- 1 x 3 tbs chili pwdr (unsalted)
- 3 1/2 c. Boiling beef broth
- 2 Tbsp. Vegetable oil
- 4 x Cloves garlic, crushed minced
- 2 tsp Grnd cumin seed
- 1 x 2 tbs cornmeal (optional)
Directions
- Ancho chilies (sometimes called pasilla chilies) are sweet and fairly mild.
- In this recipe, they give the chili a rich, dark color and provide a unique, slightly spicy flavor. Remove stems and seeds from chilies.
- Coarsely chop chilies. Place in bowl, cover with boiling beef broth and let steep for 30 min. Heat oil in large Dutch oven, add in onion and cook, stirring constantly, till soft and lightly browned. Add in garlic, salt and beef cubes. Cook, stirring constantly, just till beef loses its pink color. Strain chilies, reserving liquid and chilies. Stir 2.5 c. of chili liquid into beef. Stir in chili pwdr and grnd cumin seed and bring to a boil. Reduce heat and simmer, uncovered, over medium-low heat for 1 hour, stirring occasionally. Place soaked chilies and remaining liquid in blender container, cover and blend till smooth. (If necessary, add in 1/2 c. more of water to make blending easier.) Add in mix to beef and cook over medium-low heat, stirring occasionally, for 30 min or possibly till meat is tender. If a thicker chili is desired, gradually stir in cornmeal 1 tbs at a time then cook, stirring constantly, till thickened. Taste and season with salt as desired. Remove from heat and ladle into bowls. Serve with a variety of condiments such as minced yellow peppers, red onions, tomatoes, avocado, fresh lime juice or possibly grated cheese.
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