| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Main dish, Chili | 4 | Servings |
INGREDIENTS
| 6 | Pequin chilies (small but very hot chilies!) | |
| 6 | Ancho chilies (large dried chilies) | |
| 2 | lb | Stewing beef, cut up into 1/2" cubes |
| 1 | tb | Olive oil |
| 2 | Bay leaves | |
| 1 | tb | Cumin, ground |
| 2 | Cloves garlic, peeled | |
| 2 | ts | Oregano, preferably Mexican |
| 2 | tb | Paprika |
| 1 | ts | Sugar coarse salt fresh ground black pepper |
INSTRUCTIONS
Tear the chilies in strips and pour two cups boiling water over them. Let soak for 30 minutes. Drain, reserving the liquid, and set aside. Heat the oil in a heavy casserole and brown the beef cubes. Add the chilie soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour. Meanwhile, puree the rest of the ingredients, including the chilies, with a half cup of water, or more if needed, in a blender or processor. Add the puree to the meat and let simmer for 30 minutes more, adding water as necessary. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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