Easy Chili Colorado Recipe
Ingredients
- 3 ea Chili De Arbol
- 3 ea Ancho Chili Dried
- 3 ea Guajillo Chili
- 1 ea Small Yellow Onion DIced
- 5 ea Garlic Cloves
- 2 tsp Mexican Oregano
- 2 tsp Cumin
- 2 cups Beef Broth
- 2 pounds Chuck Roast (cut up into 1 inch cubes)
- 1/4 cup AP Flour
- 2 tsp Ground Black Pepper
- 2 tsp Kosher Salt
- 2 tsp Neutral oil
Instructions
- Heat beef broth in a 4qt saucepan or pot. Meanwhile peel and dice onion. Add onion and garlic along with the spices to beef broth bring to boil.
- Take the stem off the dried chilis and deseed. Toast chilis in saute pan on medium high heat until blistered about 1 min. Then add to pot with boiled beef broth and let sit for 30 mins.
- After 30 mins puree the beef broth, chilis, onion and garlic. You might want to do this in two batches. Puree well leaving no large pieces of chilis or onion. Set aside
- Heat a heavy bottom dutch oven over medium heat. Coat beef cubes in flour and salt/pepper. Add oil and flour coated beef to pot. Cook until browned about 5 mins. You may want to do this in two batches.
- Once Beef is browned add the beef broth chili puree. Then add water to cover beef and bring to simmer.
- Lower heat till it just comes to a very gentle simmer. Cover and cook for 1 ½ hours or until beef is tender.
- Once done serve with tortillas and your favorite spanish rice enjoy!