* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Antic Ancho Chili  Mexican
 Categories: Ethnic, Chili, Meats, Main dish
      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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... Sincerely yours Gigi
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