Recipe - Antic Ancho Chili

3 Dried ancho chilies
1 tablespoon Unsalted butter
1 tablespoon Oil, olive
2 One half pound Stew meat
1 lg Onions; chopped
2 tablespoon Minced garlic
1 tablespoon Tomato paste
One fourth teaspoon Oregano
1 teaspoon Cumin
One half teaspoon Salt
One fourth teaspoon Black pepper
1 One fourth cup Beef stock
One half cup Dry white wine
1 One half teaspoon Chopped cilantro
4 ounce Goat cheese, crumbled

Remove stems from chilies and slit leagthwise. Scrape out seeds. Place in
saucepan, add water and heat to boiling, reduce heat. Simmer until tender,
about 15 minutes. Set aside. Heat butter with olive oil in a large heavy
pot over medium heat. Saute beef cubes, a few at a time, until well
browned. Set aside. Add onions to pot, cook 1 minute. Add garlic, cook 2
minutes on high then reduce heat and cook for 4 minutes. Drain chilies,
reserving One half cup liquid. Blend peppers with reserved liquid. Add to
onions. Return meat and add the other ingredients. Heat to boliling then
reduce heat and cook covered, under low heat for 1 One half to 2 hours. Note if
the chili is to thin just remove the cover and let it render, until it is
thick. Serve with rice or beans, cover with goat cheese.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip