Shelly's Recipe

BOWL OF RED

Category: Chili

4 ancho chili peppers
6 cups water
1 tbsp sweet paprika (optional)
2 lbs stew beef, cut into 1 inch cubes
2 tbso vegetable oil
6 cloves garlic, minced
2 tsp cayenne pepper, cumin and oregano
1 tsp salt
1 1/2 tbsp masa harina or cornmeal
2 tsp Louisiana-style hot pepper sauce (optional)

Pick the reddest chili peppers you can (some anchos can be green). Under running water, stem and seed the peppers. Put them in a medium saucepan with the water and bring to a boil over medium-high heat. Reduce to a high simmer and cook until very soft, about 30 minutes. Reserving the cooking water, drain the chilies.

In a mini food processor, puree the chilies with 1/4 cup of the cooking water. If the chilies you used were not very red, add the paprika to boost the red color.

In a 4-quart Dutch oven, preferably cast-iron, heat the oil until shimmering. Add the beef and sear, about 3 minutes. Add the chili puree and enough of the cooking water to come 2 inches above the beef. Bring to a boil, reduce to a simmer and cook uncovered for 30 minutes. Stir in the garlic, cayenne, cumin, oregano and salt. Return to a boil, reduce to a simmer and cook, covered, for 45 minutes.

In a small bowl, blend the masa harina with enough water to be pourable. Stir the masa mixture into the pot, return to a simmer and cook uncovered until the meat is completely tender, about 30 minutes. Stir occasionally and add a little bit of water if it looks in danger of sticking. Taste for seasoning and adjust to taste. Add the hot pepper sauce (if using). Serves 6