Chili Colorado

      Yield: 1 Servings

      6    ancho (or pasilla),Dried

           -chilies

      3 lb beef chuck,cut in cubes

      1 lg onion,chopped

    1/2 t  salt

      1    3 tbs chili powder

           -(unsalted)

  3 1/2 c  beef broth,Boiling

      2 T  vegetable oil

      4    cloves garlic,crushed

           -chopped

      2 t  cumin seed,Ground

      1    2 tbs cornmeal (optional)

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