Preparation:
Remove stems and seeds from chilies. Coarsely chop chilies. Place
in bowl, cover with boiling beef broth and let steep for 30 minutes.
Heat oil in large Dutch oven, add onion and cook, stirring constantly,
until soft and lightly browned. Add garlic, salt and beef cubes.
Cook, stirring constantly, just until beef loses its pink color.
Strain chilies, reserving liquid and chilies. Stir 2 1/2 cups of
chili liquid into beef. Stir in chili powder and ground cumin seed
and bring to a boil. Reduce heat and simmer, uncovered, over
medium-low heat for 1 hour, stirring occasionally.
Place soaked chilies and remaining liquid in blender container,
cover and blend until smooth. (If necessary, add 1/2 cup more of
water to make blending easier.) Add mixture to beef and cook over
medium-low heat, stirring occasionally, for 30 minutes or until
meat is tender.
If a thicker chili is desired, gradually stir in cornmeal 1 tablespoon
at a time then cook, stirring constantly, until thickened. Taste
and season with salt as desired.
Remove from heat and ladle into bowls. Serve with a variety of
condiments such as chopped yellow peppers, red onions, tomatoes,
avocado, fresh lime juice or grated cheese.
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