Ingredients

• 2 ½ pound stew meat
• 1 large onions (chopped)
• 2 tablespoon minced garlic
• 1 tablespoon tomato paste
• ¼ teaspoon oregano
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ¼ cup beef stock
• ½ cup dry white wine
• 1 ½ teaspoon chopped cilantro
• 4oz goat cheese (crumbled)

Directions

• Directions
• Remove stems from chilies and slit lengthwise. Scrape out seeds. Place in saucepan add water and heat to boiling, reduce heat.
• Simmer until tender about 15 minutes. Set aside.
• Heat butter with olive oil in a large heavy pot over medium heat. Sauté beef cubes, a few at a time until well browned. Set aside.
• Add onions to pot, cook 1 minute. Add garlic, cook 2 minutes on high then reduce heat and cook for 4 minutes.
• Drain chilies, reserving ½ cup liquid. Blend peppers with reserved liquid. Add to onions.
• Return meat and add the other ingredients. Heat to boiling then reduce heat and cook covered under low heat for 1 ½ hours to 2 hours.
• Note if the chili is too thin just remove the cover and let it render until it is thick.
• Serve with rice or beans, cover with goat cheese.