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Chili Colorado

Use gloves to handle the chiles.

What you need

  1. 1 pkg (approx 5-6) dried ancho chilies
  2. 32 oz. Kitchen Basics beef stock
  3. 3 lb beef chuck, (if fatty beef, cut into 1 inch cubes - if lean 1/2 in.)
  4. Olive oil
  5. 1 large onion, chopped
  6. 2-4 large cloves garlic, crushed and finely chopped
  7. 2 tsp ground cumin
  8. 3 tbl chili powder blend
  9. salt (don't overdo - this is a well seasoned dish)

How to make it

  1. Remove stems and seeds from chilies and chop.
  2. Place in bowl, cover with boiling beef broth and let stand for 30 minutes or until soft.
  3. Heat oil in large soup/stock pot, add onion and cook, stirring constantly
    4. until soft and lightly browned.
  4. Add garlic and beef. Saute until beef is cooked on the outside (no longer pink)
  5. Strain chilies from beef broth (do not discard broth - it is the stock for the chili).
  6. Add about 2 1/2 cups of chili soaking broth to beef pot.
  7. Add chili powder and cumin and heat to a low boil.
  8. Reduce heat and simmer uncovered, very low for 1 hour, stirring occasionally.
  9. Place chilies and remaining liquid in food processor, cover and blend until smooth. A little water can be added if needed to puree.
  10. Add mixture to beef and taste to adjust seasonings. Salt may be added now.
  11. Continue to cook, stirring occasionally until meat is fork tender.

Serve over rice cooked in vegetable broth. Accompany with chopped onion, grated cheese, chopped fresh tomatoes, avacado and tabasco. I serve it with a bowl of shredded lettuce and warm flour tortillas.

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