Antic Ancho Chili Recipe

Antic Ancho Chili Recipe


3 dry ancho chili
1 Tbsp of olive oil
1 onion (large); chopped
1 Tbsp of tomato paste
1 tsp of cumin
1/4 tsp of blackpepper
1/2 c of dry wine (white)
4 ounces of crumbled goat cheese
1 Tbsp of butter (unsalted)
2 1/2 pound stew meat
2 Tbsps of garlic; minced
1/4 tsp of oregano
1/2 tsp of salt
1 1/4 c of beef broth
1 1/2 tsp of cilantro; chopped


Remove chili stems and cut lengthwise; remove seeds. Put in large saucepan then add in water. Boil reduce the heat at once. Let it simmer ’til tender for 15 mins.

Heat the oil w/ butter in large thick pot placed over mid-heat. Saute meat ’til browned then set it aside. You add chopped onions into the pot cook it for a minute.

You add in garlic, let it cook for 2 mins on high-heat then you reduce the heat let it cook for four more minutes.

You drain your chilies, setting aside 1/2 c of liquid. Combine peppers w/ reserved fluid. Pour into onions.

Put meat back into pot add in rest of the ingredients. Boil then you reduce the heat, cover cook under low-heat for 1-2 hrs. Cover w/ cheese.

Antic Ancho Chili Recipe