• 3 tbsp unsalted butter
• 10 garlick cloves, finely chopped
• 1 1/2 cups chopper red onion
• 2 bay leaves
• 2 tbsp freshly ground, toasted cummin seed
• 1 tsp dried Mexican oregano leaves
• 1/4 teaspoon ground dried Chimayo chile
• 2 lbs stew beef, cut into 1/2-inch cubes
• 3 tbsp tomato paste
• 8 fresh serrano chiles
• 1 dried ancho chile, finely chopped
• 2 fresh Anaheim chiles, finely chopped
• 1/2 cup beef stock
• 1/4 cup sherry
• 1 cup each of cooked
• black beans
• white beans
• pinto beans
• tbsp kosher salt
• tsp freshly ground black pepper
• 1/2 lb white cheddar cheese, shredded, for garnish
• 20 sprigs cilantro, for garnish
• 8-10 green onions, trimmed and grilled, for garnish
• 8-10 red onion quarters, grilled, for garnish

     In a large 4 to 6-inch deep skillet or saucepan melt the butter over medium-high heat. Add the garlick, chopped onion, bay leaves, cilantro, cumin, coriander, oregano and Chimayo chile and saute until onion is translucent (about 5 minutes).  Add the beef and tomato paste and saute for 10 minutes. Finely chop 4 of the serrano chiles and add to the skillet with the ancho and Anaheim chiles. Add the stock, sherry, all the beans, salt pepper. Reduce heat to low and simmer, uncovered for 30 minutes to 1 hour. Taste and correct seasonings.
     Thinly slice the remaning 4 serrano chiles. Laddle chili into individual serving bowls. Garninsh with Cheddar, sliced serrano chiles, pepper flakes and cilantro. Place 1 green onion on one side of each bowl and a red onion quarter on the other side.