ANCHO BEEF AND BEAN CHILI   Author:  23075  Category:(Household) Created:(9/28/2004 5:21:00 PM) This post has been Viewed (418 times) 1 (14 1/2 ounce) can beef broth 1 dried ancho chili 1/4 cup all-purpose flour 2 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano leaves 1 teaspoon ground coriander 1 pound beef stew meat, cut into cubes 1 tablespoon butter 1 (28 ounce) can crushed tomatoes 1 cup celery, coarsely chopped 1 cup onions, coarsely chopped 2 teaspoons finely chopped fresh garlic 1 (15 ounce) can cannellini beans, rinsed, drained 3/4 cup Cheddar Cheese, shredded Combine broth and chile in 1 quart saucepan. Cook over medium-high heat until broth comes to boil (4 to 6 minutes). Reduce heat to low. Cover; cook 5 minutes. Remove chile from broth; reserve chile. Let broth cool slightly (10 minutes.) Remove stem and seeds from chile using rubber gloves. Place chile and broth in 5 cup blender container or food processor bowl fitted with metal blade. Cover, blend on HIGH until smooth (1 to 2 minutes.) Set aside. Meanwhile, combine flour, chili powder, cumin, oregano and coriander in large resealable plastic food bag; add meat. Tightly seal bag. Turn bag several times to coat meat well. Melt butter in 6 quart saucepan until sizzling; add meat and flour mixture. Cook over medium-high heat, stirring occasionally, until browned (5 to 6 minutes.) Add broth mixture, tomatoes, celery, onions and garlic. Continue cooking until mixture comes to a boil (3 to 5 minutes.) Reduce heat to low; cook 25 minutes. Add beans; continue cooking until meat is tender (25 to 35 minutes). To serve, sprinkle each serving with cheese. Makes 5 (1 1/4 cup) servings You can join Unsolved Mysteries and post your own mysteries or interesting stories for the world to read and respond to Click here Scroll all the way down to read replies. Many great holiday recipes Show all stories by   Author:  23075 ( Click here ) Spring is coming