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Eagle Nest Red Chili

Makes 4 to 6 servings.

8 - dried red chiles

2 - Ancho chile

2 - cups hot water

2 - tablespoons vegetable oil

2 - pounds pork tenderloin, cut into 1-1/2 - inch cubes

1 - large onion, chopped

3 - garlic cloves, minced

3 - cups beef broth

1/4 - teaspoon kosher salt

Preheat oven to 250 degree Fahrenheit.

You want to toast the chiles.  First, place the chiles on a baking pan.  Stick in the oven for 15 minutes.  You want the chiles to become fragrant.  However, you do not want them to burn, so watch carefully.  Remove from oven and let cool about 10 minutes.  When cool, you want to cut off the stems and remove the seeds.

In a small glass bowl, crumble roasted chiles.  Add hot water to cover.  You want to steep chiles 15 minutes or until soft.  Drain and throw out the water.

Get a skillet.  Heat over medium heat and add oil.  You want to add the pork and brown.  When browned, remove the pork from the pan.  Place the pork on a plate and cover.  In the skillet, add the onion.  Saut� until the onion turns brown, this should be about 8 minutes.  It is time to add the garlic.  Cook the garlic and onions for an additional 2 minutes.

Remove chiles and onion mixture to a blender.  It is very permissible to use your food processor.  Add a cup of the broth to the mixture and process until smooth.

You need a saucepan.  I know this is another thing to wash.  You want to combine the chile mixture, pork, and remaining broth in the saucepan.  Put the pan on high until it is about ready to boil.  Then reduce the heat to a simmer.  Cook for 1 to 1-1/2 hours.  You want the pork tender and have a thick sauce.

Picnicking & Tailgating

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.

 

 
 
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