3    Dried ancho chilies
1 tb Unsalted butter
1 tb Oil, olive
2 1/2 lb Stew meat
1 lg Onions; chopped
2 tb Minced garlic
1 tb Tomato paste
1/4 ts Oregano
1 ts Cumin
1/2 ts Salt
1/4 ts Black pepper
1 1/4 c  Beef stock
1/2 c  Dry white wine
1 1/2 ts Chopped cilantro
4 oz Goat cheese, crumbled

Remove stems from chilies and slit leagthwise. Scrape out seeds. Place in
saucepan, add water and heat to boiling, reduce heat. Simmer until tender,
about 15 minutes. Set aside. Heat butter with olive oil in a large heavy
pot over medium heat. Saute beef cubes, a few at a time, until well
browned. Set aside. Add onions to pot, cook 1 minute. Add garlic, cook 2
minutes on high then reduce heat and cook for 4 minutes. Drain chilies,
reserving 1/2 cup liquid. Blend peppers with reserved liquid. Add to
onions. Return meat and add the other ingredients. Heat to boliling then
reduce heat and cook covered, under low heat for 1 1/2 to 2 hours. Note if
the chili is to thin just remove the cover and let it render, until it is
thick. Serve with rice or beans, cover with goat cheese.