Gilroy Super Garlic Chili
- 6 dried California chilies
- 1 (28-ounce) can tomatillos, drained
- 1/2 cup olive oil
- 1/2 cup chopped onions
- 2 pounds chuck roast, cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large tomato, skinned and diced
- 1 cup chopped fresh basil
- 3 large garlic bulbs, separated into cloves (40 to 50 cloves)
- Place the chilies in a large heat-proof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them.
- In a food processor or blender, process or puree the chilies and tomatillos. Set aside.
- Heat the oil in a heavy skillet. Peel the garlic cloves and sauté them until they are soft and just barely begin to brown.
- Add the onions and cook until soft. Add the beef, salt and pepper, stirring to brown the beef on all sides. Pour off the excess fat.
- Add the chile puree and the tomato. Stir in the basil and simmer uncovered 30 minutes, stirring often.