Theresa's Short-Skirt Chili
3 lb beef skirt, (tenderized, if
1/4 c honey
1/4 c soy sauce
4 cn green chilies, (4-oz each)
1 lg onion, white
6 chili anchos, Dried
2 cl garlic
2 t cumin, Ground
1 t oregano, (mexican)
1 t paprika
Cut the stems from the anchos, and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender with the garlic until smooth.
Slightly warm the honey and mix in the soy sauce. Coat beef skirt with meat tenderizer and honey-soy and let sit 15 minutes. Cook beef skirt on very hot grill, basting often with honey/soy mixture.
Cut beef skirt across the grain into 1/4" strips, and set aside a little for snacking. Dice the green chilies, onion, and tomatoes.
Add the beef, vegetables, and spices to large pot.
Add half the ancho sauce and water or beer to barely cover.
Add more ancho sauce over time to suit your taste. Cook until meat is really tender.