Bowl of Green Chili

Remove skins from tomatillos and wash. Roast green Anaheim chilies and tomatillos over coals or burner until skins are charred. Place roasted chilies and tomatillos into a bowl and cover with plastic wrap and let them “sweat” for at least 30 minutes. Remove Anaheim chilies from bowl and remove charred skins, remove stems and seeds. Cut into chunks.

Cut beef chuck into cubes. Put flour into a bag or a bowl add Montreal Steak seasoning and mix well. Using a Dutch oven or large heavy pot, heat oil to hot but not smoking. Working in small batches, dust beef cubes in flour, shaking off excess flour, and brown floured beef cubes. Set beef aside when done on a plate.

Using the same Dutch oven or large heavy pot as was used above, sauté onion, jalapenos and garlic with 1 T oil until softened. Add green chili and tomatillo, along with spices, parsley, cilantro, vinegar, beef broth, sugar and salt. Simmer mixture, stirring occasionally and breaking up tomatillos, for about 1 hour.