This recipe appears in:Serious Heat: What's Your Secret Chili Ingredient?
- 1/4 cup vegetable oil
- 1 pound 2-by-1/4-inch sirloin strips
- 1/2 cup chopped onions
- 3 garlic cloves, minced
- 1 teaspoon flour
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 ancho chile pods
- Tortilla chips
Heat the oil in a large skillet or Dutch oven, and brown the meat well, 5 to 10 minutes, until any water evaporates.
Add the onion; cook until wilted, about 5 minutes. Add the garlic, flour, cumin, bay leaves, black pepper, and salt. Stir constantly for about 2 minutes or until flour is browned.
Add 2 cups water along with the anchos. Cover; simmer 20 minutes. Continue cooking, stirring, and adding more water until the anchos dissolve completely and meat is tender.
Remove any large pieces of ancho skin. Serve in a bowl with tortilla chipsor as a sauce for enchiladas or tamales.