Chili Colorado

Total Time: 190 hrs 20 mins Preparation Time: 20 mins Cook Time: 190 hrs

Ingredients

• Servings: 12
• 9 dried new mexico chiles (washed, with stems and seeds removed)
• 3 cups water
• 5 lbs chuck roast, boneless beef, trimmed of fat
• 1/2 cup all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 3 tablespoons olive oil
• 1 large onion, yellow, chopped
• 2 cups beef stock or 2 cups water

Recipe

• 1 place chiles and 3 cups water into a medium stockpot, and bring to a boil. remove from heat and steep for 30 minutes to soften. strain into a bowl, reserving the cooking liquid.
• 2 place the chiles and some of the liquid into a blender and puree until smooth. add more liquid as necessary to form a smooth sauce.
• 3 pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
• 4 cut the roast into 1 to 2 inch chunks.
• 5 in a medium bowl, combine flour, salt, and pepper. dredge the beef chunks in the seasoned flour; set aside.
• 6 heat olive oil in a large pot over medium heat. saute onion until tender and translucent, about 5 minutes.
• 7 add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. remove cooked meat, and continue browning remaining meat.
• 8 return reserved cooked meat to the pot.
• 9 stir in pureed chile mixture.
• 10 add beef stock to just cover beef chunks or to personal preference. bring to a boil over medium heat. reduce heat to lowest setting and simmer for 3 hours or until meat is tender.
• 11 if necessary, adjust with more stock during cooking.
• 12 note: serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.