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-> [Chili, Entrees, Ethnic, Herbs & Spices, Meats] -> [Antic ancho chili Recipe] |
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Antic ancho chili
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| Artist: |
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| Categories: |
Chili, Entrees, Ethnic, Herbs & Spices, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| | Dried ancho chilies | | 1
| tbsp | Unsalted butter | | 1
| tbsp | Oil, olive | | 2 1/2
| lbs | Stew meat | | 1
| large | Onions, chopped | | 2
| tbsp | Minced garlic | | 1
| tbsp | Tomato paste | | 1/4
| tsp | Oregano | | 1
| tsp | Cumin | | 1/2
| tsp | Salt | | 1/4
| tsp | Black pepper | | 1 1/4
| cup | Beef stock | | 1/2
| cup | Dry white wine | | 1 1/2
| tsp | Chopped cilantro | | 4
| oz | Goat cheese, crumbled |
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Procedures:
| 1 | Remove stems from chilies and slit leagthwise. | | 2 | Scrape out seeds. | | 3 | Place in saucepan, add water and heat to boiling, reduce heat. | | 4 | Simmer until tender, about 15 minutes. | | 5 | Set aside. | | 6 | Heat butter with olive oil in a large heavy pot over medium heat. | | 7 | Saute beef cubes, a few at a time, until well browned. | | 8 | Set aside. | | 9 | Add onions to pot, cook 1 minute. | | 10 | Add garlic, cook 2 minutes on high then reduce heat and cook for 4 minutes. | | 11 | Drain chilies, reserving ?cup liquid. | | 12 | Blend peppers with reserved liquid. | | 13 | Add to onions. | | 14 | Return meat and add the other ingredients. | | 15 | Heat to boliling then reduce heat and cook covered, under low heat for 1 ?to 2 hours. | | 16 | Note if the chili is to thin just remove the cover and let it render, until it is thick. | | 17 | Serve with rice or beans, cover with goat cheese |
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