BEEF CHILI WITH DRIED CHILES ENJOY DAN:

          BEEF CHILI WITH DRIED CHILES by CHEF DAN:

Serves 8-10

INGREDIENTS:

2-pound beef shoulder roast, cut into bit-size pieces

2 dried New Mexico dried chilies Mulato pods

3 dried New Mexico dried Chilies

1 dried Chile Cascabel chili pods

1 tablespoon EACH coriander seeds, and mustard seeds

2 teaspoon Mexican dried oregano

3 garlic cloves, minced

2 (14.5 Oz) cans ROT*TEL tomatoes with green chilies

2 tablespoons grape-seed oil

2 pound diced beef shoulder

 1-onion, diced

6 cups beef stock

1 bottle stout beer

2 EACH tablespoons instant coffee, and unsweetened cocoa

1 tablespoon dried parsley

3 (15 Oz) cans pinto beans, rinsed and drained

DIRECTIONS:

1.   In a heatproof bowl, cover the chilies with boiling water and let stand for 20 minutes.

2.   Stem and seed the chilies and transfer to a blender.

3.   Add the coriander seeds, cumin, mustard seeds, oregano, garlic and 1/3-of the tomatoes

4.   Puree until smooth.

5.   In a stock pot, heat the oil over medium-high heat and when sizzling.

6.   Add the cubed meat and brown for 2-3 minutes.

7.   Transfer meat to a plate.

8.   Add the onions and sauté for 4 minutes.

9.   Add the garlic and sauté for 1 minute.

10  Add the beef and pureed chilies, and cook stirring for 2 minutes.

11  Add stock, beer, coffee, parsley, and remaining tomatoes.

12  Bring to a boil, cover; reduce heat to low and simmer for 1 hour.

13  Add the beans and cook uncovered for 1 more hour.

14  Season with salt and pepper.

ENJOY DAN:                           BE STONG KEEP FAITH AND EAT CHILIES!!