CHILI COLORADO

      Title: CHILI COLORADO
  Categories: Chili
       Yield: 1 Servings
  
       6    Dried ancho or pasilla
            -chilies
       3 lb Beef chuck, cut in cubes
       1 lg Onion, chopped
            -
     1/2 ts Salt
       1    3 tbs chili powder
            -(unsalted)
   3 1/2 c  Boiling beef broth
       2 tb Vegetable oil
       4    Cloves garlic, crushed
            -chopped
       2 ts Ground cumin seed
       1    2 tbs cornmeal (optional)
  
   Ancho chilies (sometimes called pasilla chilies) are sweet and fairly
   mild. In this recipe, they give the chili a rich, dark color and
   provide a unique, slightly spicy flavor. Remove stems and seeds from
   chilies. Coarsely chop chilies. Place in bowl, cover with boiling
   beef broth and let steep for 30 minutes. Heat oil in large Dutch
   oven, add onion and cook, stirring constantly, until soft and lightly
   browned. Add garlic, salt and beef cubes.  Cook, stirring constantly,
   just until beef loses its pink color. Strain chilies, reserving
   liquid and chilies. Stir 2.5 cups of chili liquid into beef.  Stir in
   chili powder and ground cumin seed and bring to a boil.  Reduce heat
   and simmer, uncovered, over medium-low heat for 1 hour, stirring
   occasionally. Place soaked chilies and remaining liquid in blender
   container, cover and blend until smooth. (If necessary, add 1/2 cup
   more of water to make blending easier.) Add mixture to beef and cook
   over medium-low heat, stirring occasionally, for 30 minutes or until
   meat is tender. If a thicker chili is desired, gradually stir in
   cornmeal 1 tbs at a time then cook, stirring constantly, until
   thickened. Taste and season with salt as desired. Remove from heat
   and ladle into bowls. Serve with a variety of condiments such as
   chopped yellow peppers, red onions, tomatoes, avocado, fresh lime
   juice or grated cheese. From: Fleurette Delisle Date: Mon, 01-1
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