Recipe - Davids Damfine 10 Chile Red Chili

Brown the beef well in
batches in the oil.
Toast the dry chiles
Combine the dry and fresh
chiles and simmer covered
with water for 30
Minutes
Puree and strain the chile
mix, add to the browning
meat.
Add the beer, chile powders
and the garlic.
Simmer several hours until
the meat is tender, adding
a bit more beer
As (to the cook) necessary.

NOTES:
1. Serve with the usual: Ranch beans (black are best), Xtra sharp
cheddar cheese, a dab of sour cream and plenty of fresh flour tortillas.

2. Don't be fooled by how easy this is. It's really good.

3. Substitutions are (of course) permissable, the key is to use a wide
variety of complimentary chile flavors to develope an incredible depth of
flavor and richness with teriffic fullmouthglow and a long lasting
pleasant chile "afterglow". (sounds kinda like a wine review eh??)

4. In my book: The cheaper the meat, the better the flavor. (unless you
run into something "rasty" the butcher is fireselling before it turns
green)

5. This recipe would be really good using venison. YUM!

Posted to CHILEHEADS DIGEST V3 #156

Date: Sun, 10 Nov 1996 17:03:35 0800

From: xxchef@ix.netcom.com (DAVID C. HEININGER)