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Next Day Chili
12 assorted dry chilies (Pasilla, Chili Negro, New Mexico Habenero)
6 cloves chopped garlic
4 pounds chuck steak cut into 1 1/2 inch dice
3 cs beef stock
1 T dried oregano
1 T cumin
1 Tbsp. cayenne
Salt and pepper to taste
Cook chilies in beef stock until tender (about 30 minutes), strain, then process until smooth with as much cooking liquid as needed to make a puree. Sear chuck beef chunks until they just start to turn brown, add chopped garlic then chili puree and let simmer for about an hour. If chili seems too thick add some of the extra chili broth. Season with spices and salt then continue cooking another hour on low. Skim the fat that rises to the top, refrigerate and serve the next day. |
