Chili

Seed and stem ancho peppers. Place in a bowl and pour over boiling water to cover. Let soften for 45 minutes. Place peppers along with soaking water in a blender and puree. Add garlic and zap to a smooth paste. Sprinkle meat with tenderizer and let stand 10 minutes. Combine honey and tamari and brush on meat. Refrigerate for half an hour. Sear meat briefly in a hot skillet. Let cool and slice across the grain, then cut into cubes. Char the skins on the Anaheims, let steam for 10 minutes in a paper bag, stem, seed and dice. Place the meat, Anaheims, tomatoes, onion, cumin, oregano and paprika in a pot. Add 1 cup ancho puree and wine. Add water to cover. Bring to a boil, reduce heat and simmer for several hours or until meat is tender.