Chili with Pepato Cheese
Recipe created by Dirk Yeaton
Servings: 10-12
6 dried chili pods, seeds and stems removed
Salt and pepper, to taste
1 1/2 pounds top round cut into cubes
1 1/2 pounds chuck steak cut into cubes
1 cup vegetable oil
1 medium onion, chopped
3 small cloves garlic, minced
1 1/2 ounces chili powder
1 tablespoon paprika
3 tablespoons cumin
2 tablespoons oregano steeped in 1 cup of red wine
1 tablespoon cider vinegar
1/2 teaspoon cocoa powder
2 cups beef broth
10 ounces stewed tomatoes
1/2 cup grated Pepato cheese

Toast dried chilies over medium heat for about 2 minutes. Add 2 cups of water and simmer for 10 minutes. Strain out chilies to cool, then chop and reserve.

Season meat liberally with salt. Heat oil over high heat in large, heavy bottom pot until it begins to smoke. Carefully place beef into pan and brown on all sides until moisture cooks out and light brown film forms on bottom of pan. Reduce heat to medium. Drain meat of oil and fat.

Add onions and garlic, cooking until soft. Add chili powder, paprika and cumin. Cook until fragrant. Add reserved chopped chilies and rest of ingredients (except for cheese) and stir well with wooden spoon, scraping browned bits off bottom of pot.

Reduce heat to low and simmer for 1 hour, occasionally stirring. To serve, place in bowl and sprinkle with grated cheese.