Chili con carne #1

6 Servings

Ingredients

Quantity Ingredient
6 Dried ancho chiles
1½ cup Water
2 tablespoons Veg. oil
2 pounds Lean stew meat-cut abt. 1\"pc
3 Large red onions, chopped
2 Large cloves garlic, pressed
1½ teaspoon Paprika,salt,oregano,cumin
¼ teaspoon Cayenne pepper or to taste
1 Fresh or pickled hot peppers
2 Fresh or pickled Jalapenos.
½ cup Dry red wine (or beef broth)
¼ cup Masa blended w/1/2c water
2 cans Pinto or Kidney beans (opt)

Directions

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.

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