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Ingredients

• CHILI:
• 1 large ancho chile
• 3 cups boiling water
• 1/4 cup dried porcini mushrooms
• 3 tablespoons olive oil
• 2 pounds ground buffalo or beef chuck
• Salt and freshly ground black pepper
• 2 large onions, coarsely chopped
• 4 large garlic cloves, minced
• 2 tablespoons pure chile powder
• 2 tablespoons tomato paste mixed with 1/4 cup water
• 1 cup chicken stock or canned low-sodium broth
• FRY BREAD:
• 4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon plus 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 2 2/3 cups water
• Vegetable oil, for frying

Description

The Bread Can Be Kept In A Warm Oven While You Finish Frying The Batch, But It's Best Served Hot Out Of The Pan, With Meaty Chili Spooned On Top.

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