Title: Chili Con Carne #1
Categories: Mexican Entree Chili Beef
Yield: 6 Servings
| 6 | | Dried ancho chiles |
| 1 1/2 | c | Water |
| 2 | tb | Veg. oil |
| 2 | lb | Lean stew meat-cut abt. 1"pc |
| 3 | | Large red onions, chopped |
| 2 | | Large cloves garlic, pressed |
| 1 1/2 | ts | Paprika,salt,oregano,cumin |
| 1/4 | ts | Cayenne pepper or to taste |
| 1 | | Fresh or pickled hot peppers |
| 2 | | Fresh or pickled Jalapenos. |
| 1/2 | c | Dry red wine (or beef broth) |
| 1/4 | c | Masa blended w/1/2c water |
| 2 | cn | Pinto or Kidney beans (opt) |
Rinse ancho chiles, and discard stems; break chiles into pieces. Place in 1
to 2 qt. pan with water. Bring to boil; reduce heat, cover and simmer until
chiles are soft (abt. 30 min.). Puree chiles and liquid. Set aside. Heat
oil in 6 qt. heavy pot over med. heat. Add half of meat at a time and cook,
stirring as needed, until well browned. Lift out meat and set aside. Reduce
heat to med.; add onions and garlic to pan and cook, stirring, until onions
are soft (abt. 10 min.). Return meat to pan with paprika, salt, oregano,
cumin, red pepper, yellow wax peppers (sliced), and jalapenos (sliced),
wine (or broth) and ancho chile puree. Bring to boil over high heat; reduce
heat, cover, and simmer until meat is tender when pierced (1 to 2 hrs.).
Stir in masa mixture. Cook, uncovered stirring occasionally, until mixture
thickens (abt. 15 min.). Stir in beans, if used, and heat through.