3 Dried ancho chilies
1 tb Unsalted butter
1 tb Olive oil
2 1/2 lb Stew meat
1 Large onion, chopped
2 tb Minced garlic
1 tb Tomato paste
1/4 ts Oregano
1 ts Cumin
1/2 ts Salt
1/4 ts Black pepper
1 1/4 c Beef stock
1/2 c Dry white wine
1 1/2 ts Chopped cilantro
4 oz Goat cheese, crumbled
Remove stems from chilies and slit leagthwise. Scrape
out seeds. Place in saucepan, add water and heat to
boiling, reduce heat. Simmer until tender, about 15
minutes. Set aside. Heat butter with olive oil in a
large heavy pot over medium heat. Saute beef cubes, a
few at a time, until well browned. Set aside. Add
onions to pot, cook 1 minute. Add garlic, cook 2
minutes on high then reduce heat and cook for 4
minutes. Drain chilies, reserving 1/2 cup liquid.
Blend peppers with reserved liquid. Add to onions.
Return meat and add the other ingredients. Heat to
boliling then reduce heat and cook covered, under low
heat for 1 1/2 to 2 hours. Note if the chili is to
thin just remove the cover and let it render, until it
is thick. Serve with rice or beans, cover with goat
cheese.