Beef Chili A La Mansion
Grrrrrgh!
Course : Chili
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    pasilla chilies -- seeded
   2                    ancho chilies -- seeded
   1                    chili de arbol -- seeded
   1 1/2  cups          chicken stock
   2                    corn tortillas -- quartered
   6      tablespoons   corn oil
   1 1/2  pounds        beef stew meat -- cut in 1/2" cubes
   1      large         yellow onion -- peeled and minced
   4      cloves        garlic -- peeled and minced
   2      tablespoons   ground cumin
   1 1/2  cups          dark beer
   4      cups          chicken stock
   1                    cinnamon stick
   8      sprigs        fresh cilantro -- tied in a bundle
                        fresh lime juice -- to taste
                        salt -- to taste
                        ground black pepper -- to taste
 

Preparation:

Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high heat. Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice, or until chilies are soft. Cool slightly. Pour into a blender. Add tortillas and puree until smooth. Chili mixture should be quite thick, with just enough liquid to puree. You may need to add a bit of additional stock. Heat oil in a large sauté pan over medium-high heat. When oil smokes, add beef cubes and cook, stirring frequently, for 5 minutes or until just brown. Remove meat with a slotted spoon and set aside. While oil is still hot, stir in onion and cook for 5 minutes or until well browned. When brown, add garlic and cumin and cook for 1 minute. Add chili puree and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching. When thick, add meat, beer, and 4 cups chicken stock, stirring well. Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half. Remove from heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove cinnamon and cilantro and stir in lime juice. Season with salt and pepper. Yield 4 regular or 8 appetizer servings