Antic Ancho Chili - Mexican Recipe


Ingredients

3 dried ancho chilies
1 tbsp unsalted butter
1 tbsp olive oil
2 1/2 lb stew meat
1 large onion, chopped
2 tbsp minced garlic
1 tbsp tomato paste
1/4 tsp oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cup beef stock
1/2 cup dry white wine
1 1/2 tsp chopped cilantro
4 oz goat cheese, crumbled


Directions

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.


Servings: 6 servings

 

 

Antic Ancho Chili - Mexican Recipe brought to you by Recipe Ideas


Categories: Chili; Mexican


The History of Recipes

It is possible to read the history of meal recipes far back into antiquity, at least as far into history as ancient Egypt, and possibly even further than that. In practice though, these, early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.

During the time of the Roman Empire a roman called Apicius wrote a collection of documents describing recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also describes how the cooks of his times used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like basil, rue and dill.

Over the following few hundred years, the powerful and wealthy competed with each other to lay on the most exotic meals, and consequentially the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them.

The introduction of television gave us cooking programs and the recipe books that accompanied them.

And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now.

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We hope you enjoy this Antic Ancho Chili Mexican recipe.

 


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