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1 large dried ancho chili* 1/2 dried New Mexico chili* 1 large plum tomato 1 cup water 4 tablespoons olive oil 6 garlic cloves, chopped 1 cup (or more) chicken stock or canned low-salt chicken broth 1 cup beef stock or canned beef broth 2 cups dry red wine 2 tablespoons (1/4 stic [...]
Read the recipe at epicurious.com