Ingredients:

6 dried California chilies
1 (28-ounce) can tomatillos, drained
1/2 cup olive oil
3 large garlic bulbs, separated into cloves (40 to 50 cloves)
1/2 cup chopped onions
2 pounds chuck roast, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, skinned and diced
1 cup chopped fresh basil

Methods:

1. Place the chilies in a large heat-proof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, process or puree the chilies and tomatillos. Set aside.
2. Heat the oil in a heavy skillet. Peel the garlic cloves and sauté them until they are soft and just barely begin to brown. Add the onions and cook until soft. Add the beef, salt and pepper, stirring to brown the beef on all sides. Pour off the excess fat. Add the chili puree and the tomato. Stir in the basil and simmer uncovered 30 minutes, stirring often.