Recipe Archives->Chili->Colorado 01

Chili Colorado con Carne

2 lbs beef chuck, cut in bite size cubes
2 Tbsp vegetable oil
2 cup water
6-8 dried chiles, break off stems and shake out seeds
2-3 garlic cloves, minced
1 medium onion, chopped
1 tsp salt
1 tsp ground black pepper
1 tsp Mexican oregano (1 1/2 tsp if not Mexican)
1/2 tsp ground cumin
1 1/2 Tbsp oil
1 1/2 Tbsp flour

Prepare chile puree.  Place chiles in large nonreactive bowl.
Add boiling water to cover and try to ensure that chiles stay
submerged.  Let stand 30-40 min to soften.  Remove chiles to
blender.  Taste soaking water; if it's bitter discard it and use
plain water for the rest, else use a mixture of soaking water
and plain water.  If you don't want to taste it, it's safer to
toss it and use plain water.  Add 1 to 1 1/2 cup water to chiles
and blend until very smooth, 1 to 2 min.  Pour mixture through
strainer, pressing pulp with spoon or rubber spatula to get all
the puree out.  Set aside.

Heat 2 Tbsp oil in heavy skillet.  Add meat and cook until browned.
Add 2 cup water, cover and simmer 1 hour.  Add chile puree to meat
and stir in.  Mash salt and garlic together to make a paste.
Saute chopped onion in 1 1/2 Tbsp oil until tender.  Mix in
salt/garlic paste and 1 1/2 Tbsp flour.  Stir 1 min to get raw
taste out of the flour and add mixture to simmering beef.  Add
cumin, pepper and oregano.  Cover and simmer 2 hours.

Printable version: colorado01.txt.