Antic Ancho Chili

      Yield: 6 Servings

      3    ancho chilies,Dried

      1 T  butter,Unsalted

      1 T  oil,olive

  2 1/2 lb stew meat

      1 lg onions,chopped

      2 T  garlic,Minced

      1 T  tomato paste

    1/4 t  oregano

      1 t  cumin

    1/2 t  salt

    1/4 t  black pepper

  1 1/4 c  beef stock

    1/2 c  dry white wine

  1 1/2 t  cilantro,Chopped

      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