Categories: Beef, Chili, Main Dish, Tex-Mex

Ingredients

• 6 whole dried ancho chiles
• 4 whole dried chipotle chiles
• 4 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1/2 cup tomato sauce
• 1 cup flat beer
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon dried Mexican oregano
• 1 tablespoon Worcestershire sauce
• 3 tablespoons packed brown sugar
• 1 tablespoon masa harina (dissolved in 1/2 cup water)
• 2 -3 lbs sirloin or 2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon

Directions

1. Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.

2. Meanwhile, in a small skillet, saute the garlic in oil until golden.

3. Seed and stem the chiles; place in a food processor or blender.

4. Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.

5. Puree thoroughly; transfer mixture to a saucepan.

6. Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.

7. Preheat grill and grill steak to taste.

8. At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

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