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Chili

4 ancho chile peppers
6 cloves garlic
3 lbs skirt steak, pounded
1 teaspoon meat tenderizer
1/4 cup honey
1/4 cup tamari
16 oz fresh Anaheim chilies
3 tomatoes, chopped
1 yellow onion, chopped
4 teaspoons cumin
1 teaspoon oregano
1 teaspoon paprika
1 cup white wine

Seed and stem ancho peppers. Place in a bowl and pour over boiling
water to cover. Let soften for 45 minutes. Place peppers along
with soaking water in a blender and puree. Add garlic and zap to
a smooth paste.

Sprinkle meat with tenderizer and let stand 10 minutes. Combine
honey and tamari and brush on meat. Refrigerate for half an hour.
Sear meat briefly in a hot skillet. Let cool and slice across the
grain, then cut into cubes.

Char the skins on the Anaheims, let steam for 10 minutes in a paper
bag, stem, seed and dice.

Place the meat, Anaheims, tomatoes, onion, cumin, oregano and
paprika in a pot. Add 1 cup ancho puree and wine. Add water to
cover. Bring to a boil, reduce heat and simmer for several hours
or until meat is tender.

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