Recipe - Red Chili Beef New Mexico Style - James Mcnair

3 pound Round steak; trimmed of all
fat
12 lg Dried New Mexico chilis
1 cup Onion; coarsely chopped
8 Cloves garlic; peeled
Salt

Preheat an oven to400°.

Quickly rinse the beef under running cold water and pat dry with paper
towels. Cut into 1/2inch cubes. Reserve.

Discard the stems from the chilis. Split open and remove seeds and
membranes, if desired. (That's where much of the heat is stored.) Mist the
chilis with water and lay them on a baking sheet. Roast in the oven for
about 5 minutes.

Place half of the chilis and about 3 inches of water in a food processor or
blender and puree until fairly smooth, adding more water if needed.
Transfer to a saucepan. Blend the remaining chilis in the same way. Combine
the onion and garlic in the food processor, chop finely, and add to the
chilis.

Add the reserved beef to the chili mixture and bring to a boil over medium
high heat. Cover, reduce the heat to low, and simmer, stirring
occasionally, until the beef is very tender, about 30 minutes. Season to
taste with salt.

Serves 12.

NOTES : use pasilla or ancho chilis for this "I enjoy this chili spooned
over stacked or rolled cheese filled enchiladas made with bluecornmeal
tortillas. It is also good served in bowls and accompanied with tortillas,
chips, or corn bread made from the blue cornmeal unique to Southwest
pueblos."
Recipe by: Beef James McNair

Posted to MCRecipe Digest V1 #1009 by KSBAUM KSBAUM@aol.com on Jan 14,
1998