|1 kilogram Beef chuck cut into small 1 inch cubes
|2 large Onions, finely chopped
|2 stalks Celery stalks, finely chopped
|2 cloves Garlic finely chopped
|2 tablespoons Finely chopped ginger
|1 Teaspoon Ground cumin
|1 tablespoons Oregano
|1/4 Teaspoon Cayenne pepper
|2 medium Dried ancho peppers, stemmed -seeded and quartered
|2 medium Jalapeno peppers, stemmed, -seeded and chopped
|1/4 Teaspoon Black pepper
|1 tablespoons Flour
|14 ounces diced tomatoes, -with the juice
|1 piece Bay leaf
|1 1/2 Teaspoon Salt
|1/2 Teaspoon Grated orange zest
Preparation / Directions:
Put in a small sauce pan the acho peppers with 2 cups of water and boil the
liquid for five minutes. Turn off the heat and let soften for five minutes.
Tranfer the chilies to a blender with 1/2 cup of the soaking liquid. Keep
the remaining liquid. Add the jalapeno peppers and puree the chilies until
smooth. Strain the puree through a sieve into the reserved soaking liquid,
pressing the solids through with a spoon.
Heat about 1 Tbsp of oil in a skillet over medium-high heat. Add part of
the beef cubes and brown them all over, about 8 minutes. Transfer the cubes
into a pot. Repeat with the rest of the cubes, adding oil if needed.
Add 1/2 Tbsp of oil to the skillet and cook the onions, celery and garlic.
Saute the vegetables for 5 minutes stirring frequently. Stir in the ginger,
cumin, oregano, cayenne pepper, black pepper and cook for one minute. Add
the flour and cook one more minute, stirring constantly. Transfer the
mixture to the pot with the meat.
Pour the reserved chili mixture (or just the chopped jalapenos) with 2 cups
of water into the pot. Stir in the tomatoes and the juice of the can along
with the bay leaf, salt and orange zest.
Cook the mixture uncover, over very low heat until the meat is tender: 2
1/2 to 3 hours. Do not allow to boil. You may add 1/2 cup of water at the
time if it becomes too tick.