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Recipe Name: Antic Ancho Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 6

3 Dried Ancho chilies
1 Tablespoon(s) Unsalted butter
1 Tablespoon(s) Oil, Olive
2 1/2 Pound(s) Stew meat
1 Onions, chopped
2 Tablespoon(s) Minced garlic
1 Tablespoon(s) Tomato paste
1/4 Teaspoon(s) Oregano
1 Teaspoon(s) Cumin
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Black pepper
1 1/4 Cup(s) Beef stock
1/2 Cup(s) Dry white wine
1 1/2 Teaspoon(s) Chopped cilantro
4 Ounce(s) 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 1/2 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 1/2 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

Nutrition (calculated from recipe ingredients)
Calories: 664
Calories From Fat: 413
Total Fat: 45.9g
Cholesterol: 170.6mg
Sodium: 841.6mg
Potassium: 472.9mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 2.8g
Protein: 48g

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