Chile Colorado

Prep Time: 45 minutes
Cook Time: 4+ hours
Amount Ingredient
4 Dried Ancho Chiles
5 Dried Guajilo Chiles
4 cups beef broth (divided)
1 white onion chopped
1.5 tsp Ground Cumin
1 tsp garlic powder (or several minced cloves)
2.5 pounds stew meat or cubed shoulder
3 tbs flour
1 bay leaf
  1. De-seed dried chiles and toast in a pan until fragrant.
  2. Place in 2 cups of beef stock and bring to a low simmer. Add seasonings.
  3. Cook onions in dutch oven until translucent with a little oil. Once translucent, add to beefstock/chile mixture that is heating.
  4. Toss beef in flour, salt and pepper. Brown in dutch oven on high heat in batches.
  5. Once beef is finished, place back in dutch oven with remaining beef broth. (Scrape up the bottom of the pot as well.)
  6. Continue cooking chiles for at least 30 minutes.
  7. Blend the chiles and broth thouroughly, then strain - pouring the remaining liquid into the dutch oven.
  8. Bring up to high heat, then back down to simmering. Cook for at least 3 hours.
  9. Remove lid and cook down until sauce is thickened, stirring occasionaly.
  10. Serve.