Name: Lynne's Nearly New Mexican Chili
- 4 to 5 dried Ancho chiles (poblano chiles)
- 3 to 4 tablespoons extra-virgin olive oil
- 4 pounds organic beef chuck, trimmed of excess fat and cut into 1-inch pieces
- Salt and freshly ground black pepper
- 2 medium to large onions, sliced
- 6 big cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon allspice
- 1 teaspoon dried cumin
- 1 teaspoon dried coriander
- 1 tablespoon sweet Hungarian or Spanish paprika
- 1 14-ounce can whole organic tomatoes
- Toast chiles on a cookie sheet in a 350 degree oven for about 5 minutes, or until they start to be fragrant.
- Cover with hot water and let stand 30 minutes, then drain.
- Remove stems and cores from chiles. If you want a less-hot chili, discard all seeds.
- Place chiles in blender with water to cover and puree.
- Heat oil in a big sauté pan (not non-stick) over medium-high heat.
- Slowly brown beef in several batches, removing it to a 6- to 8-quart pot when browned.
Sprinkle it with salt and pepper as it cooks.
Take care not to burn the brown glaze on the bottom of the pan.
- Pour off most of the fat.
- Add the onions and cook over medium heat, stirring up the brown glaze,
until onions are softened and starting to color.
- Stir in the garlic and all the spices and cook about 2 minutes.
- Add the tomatoes, stirring and boiling for about 5 minutes.
- Turn everything into the pot, adding enough water to barely cover the meat.
- Simmer gently, partially covered, about an hour (stir often),
or until the meat is tender, but not falling apart.
Skim off most of the fat.
- Taste for seasoning, adding more spice or salt as needed.
- Cool and refrigerate up to 4 days, or freeze up to six months.
- Serve hot in bowls, with corn or flour tortillas.
Comments: 2/07/2015 - Gail made it. Initially it was bland, but better after
she doubled the amount of spices.
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