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1
Soak the currants in the sherry.
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2
Meanwhile, heat the butter in a Dutch oven or pot over medium heat.
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3
Add the garlic and onions, then season with salt and pepper.
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4
Sweat until the onions are very tender, then stir in the paprika and chili powder.
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5
Stir in the sherry and currants.
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6
Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce.
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7
Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes.
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8
Adjust the seasoning and remove from the heat.
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9
Cool and store for a make-ahead meal or serve immediately.
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10
Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
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11
Heat the oil in a large pan over medium-high heat.
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12
When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan.
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13
Crumble the beef with a potato masher or wooden utensil.
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14
Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate.
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15
Repeat the process with the remaining beef.
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16
Add the tomato paste to the pan and stir until fragrant.
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17
Then add the stock and the browned beef.
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18
Stir to combine, then reduce the heat to a simmer.
