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| Gilroy Super Garlic Chili |
6 dried California chilies
1 (28-ounce) can tomatillos, drained
1/2 cup olive oil
3 large garlic bulbs, separated into cloves (40 to 50 cloves)
1/2 cup chopped onions
2 pounds chuck roast, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, skinned and diced
1 cup chopped fresh basil
Place the chilies in a large heat-proof bowl and cover with
boiling water.
Let stand 30 minutes, until soft; then seed and stem them. In a
food
processor or blender, process or puree the chilies and tomatillos. Set
aside.
Heat the oil in a heavy skillet. Peel the garlic cloves and sauté them until
they are soft and just barely begin to brown. Add the onions and cook until
soft. Add the beef, salt and pepper, stirring to brown the beef on all sides.
Pour off the excess fat. Add the chile puree and the tomato. Stir in the basil
and simmer uncovered 30 minutes, stirring often.
Makes
6 to 8 servings
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