Chili Colorado Recipe

Step 1

Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.

Step 2

Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.

Step 3

Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.

Step 4

Strain the sauce and set aside.

Step 5

Heat the olive oil in a large pot or Dutch oven to medium high heat.

Step 6

Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.

Step 7

Brown the beef on all sides, about 5 minutes. Remove to a plate and set aside.

Step 8

Reduce the heat to medium heat. Add the onion and peppers and cook until softened, about 5 minutes.

Step 9

Add the garlic and cook 1 minute, stirring a bit.

Step 10

Add the red chili sauce and stock and bring to a boil. Add the browned meat back to the pot.

Step 11

Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better, 2 hours or more for melt-in-your-mouth tender beef.

Step 12

If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.

Step 13

Serve!