FRESH ANCHO CHILE RECIPES

Steps:

• Place a medium saucepot over medium-high heat with the beef stock and ancho chilies
• Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened
• Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth
• Reserve
• While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the sirloin and cook until golden brown, 6-7 minutes
• Add the onion, garlic, raisins and spices to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes
• Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute
• Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble
• While that's working, in a food processor combine the cilantro, avocado, sour cream, lime zest and juice and a splash of water (a couple of tablespoons)
• Season the mixture with salt and pepper, and puree until smooth
• Preheat a broiler or turn a gas burner on high heat and roast the poblano pepper until it is soft and its skin is charred
• Place the roasted pepper in a bowl, cover tightly with plastic wrap, let cool and chop
• Place a large skillet over medium heat
• Add 1 tortilla to the pan and cook about 1 minute per side, until it starts to blister
• Scatter 1/2 cup pepper jack cheese on top and cook until cheese is melted
• Top with the chopped poblano pepper and a second tortilla
• Flip quesadilla and cook for another minute, slice into quarters
• Add the avocado mixture to the pot of chili, stirring to incorporate
• Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.
• Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed chile mixture into a large bowl. Repeat procedure with remaining chile mixture. Set aside.
• Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.