A Slow Chili

A few weeks ago I made confit of beef cheek -- poached, pulled, and potted. Still getting great returns on the holiday goose fat. Sunday I roasted a variety of fresh chilies, tomatoes, and garlic, and then cooked them with some more onions, garlic, tomatoes until I had a fairly thick paste. Got it to a fine consistency in the food processor, then broke out the jar of beef and folded them together. The beef was incredibly tender and rich, a nice offset to the sharp/sweet/spicey roasted chili paste, yet they blended well and settled in to make a very nice dish.