The judge's chili

Time 2 hours 10 minutes
Yields Serves 6
The judge’s chili

Put the beef in a large saucepan, cover with water, bring to a boil and skim. Add tomato sauce and one-half teaspoon salt and simmer until the beef is tender, about 1 1/2 hours.


Open the chile pasilla negro, remove the seeds and stem and soak the chile in hot water until it softens. Discard soaking liquid. Puree the onion, garlic and chile pasilla in a food processor. Add the California chile and cayenne and process to a paste.


Melt one-half cup butter in a medium frying pan, add the chile paste and cook over medium heat 5 minutes, stirring often to prevent burning. Add the cumin.


Add the paste to the beef and cook 15 to 20 minutes more, stirring often. Taste and add 1 to 2 tablespoons additional butter, the sugar, vinegar and the remaining one-half teaspoon salt, or to taste, until the flavor is smooth.

The chiles are available in Latino markets and the Latino food sections of supermarkets.

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