Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Dried ancho chilies 1 ts Cumin
1 tb Unsalted butter 1/2 ts Salt
1 tb Olive oil 1/4 ts Black pepper
2 1/2 lb Stew meat 1 1/4 c Beef stock
1 Large onion, chopped 1/2 c Dry white wine
2 tb Minced garlic 1 1/2 ts Chopped cilantro
1 tb Tomato paste 4 oz Goat cheese, crumbled
1/4 ts Oregano

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.

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