Chili Colorado
Contributed by: Melinda
Use gloves to handle the chiles.
1 pkg (approx 5-6) dried ancho chilies
32 oz. Kitchen Basics beef stock
3 lb beef chuck, (if fatty beef, cut into 1 inch cubes - if lean 1/2 in.)
Olive oil
1 large onion, chopped
2-4 large cloves garlic, crushed and finely chopped
2 tsp ground cumin
3 tbl chili powder blend
salt (don't overdo - this is a well seasoned dish)
- Remove stems and seeds sfrom chilies and chop.
- Place in
bowl, cover with boiling beef broth and let stand for 30 minutes or until soft.
- Heat oil in large soup/stock pot, add onion and cook, stirring constantly
until soft and lightly browned.
- Add garlic and beef. Saute until beef is cooked on the outside (no longer pink)
- Strain chilies from beef broth (do not discard broth - it is the stock for the chili).
- Add about 2 1/2 cups of chili soaking broth to beef pot.
- Add chili powder and cumin and heat to a low boil.
- Reduce heat and simmer uncovered, very low for 1 hour, stirring occasionally.
- Place chilies and remaining liquid in food processor, cover
and blend until smooth. A little water can be added if needed to puree.
- Add mixture to beef and taste to adjust seasonings. Salt may be added now.
- 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.
Questions about this recipe?
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