Chili Colorado

Ingredients

• 9 new mexico peppers, dry (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 yellow onion, chopped
• 2 cups beef stock or water

Directions

1. 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. 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. 3

   Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.

4. 4

   Cut the roast into 1 to 2 inch chunks.

5. 5

   In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.

6. 6

   Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes.

7. 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. 8

   Return reserved cooked meat to the pot.

9. 9

   Stir in pureed chile mixture.

10. 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. 11

    If necessary, adjust with more stock during cooking.

12. 12

    NOTE: Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.