Beef Chili A La Mansion Recipe

Combine chilies and 1 1/2 c. chicken stock in a medium saucepan over high heat.

Bring to a boil, then lower heat and simmer for 10 min, stirring twice, or possibly till chilies are soft.

Cold slightly.

Pour into a blender.

Add in tortillas and puree till smooth.

Chili mix should be quite thick, with just sufficient liquid to puree.

You may need to add in a bit of additional stock.

Heat oil in a large saute/fry pan over medium-high heat.

When oil smokes, add in beef cubes and cook, stirring frequently, for 5 min or possibly till just brown.

Remove meat with a slotted spoon and set aside.

While oil is still warm, stir in onion and cook for 5 min or possibly till well browned.

When brown, add in garlic and cumin and cook for 1 minute.

Add in chili puree and fry for about 7 min or possibly till thick and very dark, stirring often to keep from scorching.

When thick, add in meat, beer, and 4 c. chicken stock, stirring well.

Lower heat and simmer, uncovered, for 1 hour or possibly till very thick and reduced by half.

Remove from heat and stir in the cinnamon and cilantro bundle.

Let stand, without stirring, for 15 min.

Remove cinnamon and cilantro and stir in lime juice.

Season with salt and pepper.

Yield 4 regular or possibly 8 appetizer servings