© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: ratherbeswimmin'
Chili Nation, Jane and Michael Stern; recipe of 16-Times World Champion bronco and bull rider Jim Shoulders.
6 whole dried ancho chiles
4 whole dried chipotle chiles
4 garlic cloves, minced
2 tablespoons vegetable oil
½ cup tomato sauce
1 cup flat beer
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried Mexican oregano
1 tablespoon Worcestershire sauce
3 tablespoons packed brown sugar
1 tablespoon masa harina, dissolved in ½ cup water
2 to 3 pounds sirloin or porterhouse steaks or filet mignon
Add chiles to a heat-proof bowl and cover with boiling water; let stand 30 minutes, until soft. Meanwhile, in a small skillet, sauté the garlic in oil until golden. Seed and stem the chiles; place in a food processor or blender. Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic. Purée thoroughly; transfer mixture to a saucepan. Stir in the masa harina mixture and bring to a simmer; cook 3 to 4 minutes. Preheat grill and grill steak to taste. At table, cut the steak into 1½ inch slices, and spoon chili purée over each serving of meat.