*  Exported from  MasterCook  *
 
                                 Beef Chili
 
 Recipe By     : MEXICAN COCKTAIL BUFFET, DEAN FEARING
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    pasilla chilies -- seeded
    2                    ancho chilies -- seeded
    1                    Chili de Arbol -- seeded
    1 1/2  Cups          chicken stock
    2                    corn tortillas -- quartered
    6      Tablespoons   corn oil
    1 1/2  Pounds        beef stew meat -- in 1/2 cubes
    1      Large         yellow onion, peeled -- minced
    4      Cloves        garlic, peeled -- minced
    2      Tablespoons   Ground Cumin
    1 1/2  Cups          dark beer
    4      Cups          chicken stock
    1                    cinnamon stick
    8      Sprigs        fresh cilantro tied in a bundle
                         Fresh lime juice -- to taste
                         Salt -- to taste
                         Ground black pepper -- to taste
 
 Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high
 heat. Bring to a boil, then lower heat and simmer for 10 minutes, stirring
 twice, or until chilies are soft. Cool slightly. Pour into a blender. Add
 tortillas and puree until smooth. Chili mixture should be quite thick, with
 just enough liquid to puree. You may need to add a bit of additional stock.
 
 Heat oil in a large saute pan over medium-high heat. When oil smokes, add
 beef cubes and cook, stirring frequently, for 5 minutes or until just
 brown. Remove meat with a slotted spoon and set aside.
 
 While oil is still hot, stir in onion and cook for 5 minutes or until well
 browned. When brown, add garlic and cumin and cook for 1 minute. Add chili
 puree and fry for about 7 minutes or until thick and very dark, stirring
 often to keep from scorching.
 
 When thick, add meat, beer, and 4 cups chicken stock, stirring well. Lower
 heat and simmer, uncovered, for 1 hour or until very thick and reduced by
 half. Remove from heat and stir in the cinnamon and cilantro bundle. Let
 stand, without stirring, for 15 minutes. Remove cinnamon and cilantro and
 stir in lime juice. Season with salt and pepper.
 
 
 
                    - - - - - - - - - - - - - - - - - -