Name: Lynne's Nearly New Mexican Chili

Ingredients:

• 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
• Water

Instructions:

• 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.

Source: http://www.splendidtable.org/recipes/lynnes-nearly-new-mexican-chili

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