Chile Redux:

1. 1/2 c ground Chimayo Chile + small handful mild chimayo flake


2. 2 cups chicken stock (1 Perfect Addition Frozen stock defrosted with 1 cup water)


3. 2 lb tri-tip, cubed & seasoned with salt and pepper


4. 1 chopped green jalapeno + ~4 diced jalapenos (riper the better)


5. 1/2 cup diced ripe numex chiles


6. 1 diced onion


7. 2 minced garlic cloves


8. 2+ tbsp diced salt pork


9. 2 tbsp ground cumin


10. 2 tbsp flour


11. 8oz tomato sauce + 8 oz chile fresco


12. 1 beer (lager)


13. Crystal Sauce


14. 16 oz can of kidney beans, drained

Processs:

1. Lightly toast chile, add chicken stock, and simmer to "bloom" chile


2. Cool chile mixture, add tomato sauces, and puree in blender until smooth


3. Brown beef in olive oil in batches, offloading as they're done*


4. Saute salt pork until rendered


5. Add onion, garlic, and chopped jalapeno


6. Add cumin & toast with veggies


7. Add flour (basically making a roux here)


8. Add pureed chile


9. Add beer


10. Add beef


11. Add Crystal Sauce for some acidity & season with some more black pepper

Add water if needed and pressure cook for ~20 minutes
12. 
    
13. Immediately add remaining diced chile peppers


14. Add kidney beans


15. Reduce


16. Finish with Crystal Sauce to taste


17. Serve with diced onion, avocado, grated cheddar, and minced cilantro

* In Pressure Cooker