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Export 25 ingredients for grocery delivery
Step 1
Place a medium saucepot over medium-high heat with the beef stock and ancho chilies
Step 2
Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened
Step 3
Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth
Step 4
Reserve
Step 5
While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
Step 6
Add the sirloin and cook until golden brown, 6-7 minutes
Step 7
Add the onion, garlic, raisins and spices to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes
Step 8
Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute
Step 9
Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble
Step 10
While that's working, in a food processor combine the cilantro, avocado, sour cream, lime zest and juice and a splash of water (a couple of tablespoons)
Step 11
Season the mixture with salt and pepper, and puree until smooth
Step 12
Preheat a broiler or turn a gas burner on high heat and roast the poblano pepper until it is soft and its skin is charred
Step 13
Place the roasted pepper in a bowl, cover tightly with plastic wrap, let cool and chop
Step 14
Place a large skillet over medium heat
Step 15
Add 1 tortilla to the pan and cook about 1 minute per side, until it starts to blister
Step 16
Scatter 1/2 cup pepper jack cheese on top and cook until cheese is melted
Step 17
Top with the chopped poblano pepper and a second tortilla
Step 18
Flip quesadilla and cook for another minute, slice into quarters
Step 19
Add the avocado mixture to the pot of chili, stirring to incorporate
Step 20
Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside
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