Chili Colorado

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Chili Colorado

1.0

For the Red Sauce

12 dried pasilla-ancho chiles

4 dried chile de arbol chiles

¾ cup chicken broth

15 oz (1 can) fire-roasted tomatoes

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For the Beef

4 pounds beef chuck roast, cut into cubes

Salt and pepper to taste

Vegetable Oil

1 medium onion, diced

4 garlic cloves, pressed

2 teaspoons ground cumin

2 teaspoons dried oregano

½ teaspoon unsweetened cocoa powder

1 cup chicken broth

2 tablespoons apple cider vinegar

2 tablespoons ground masa harina

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Red Chile Sauce:

Split the chiles, removing seeds and stems
Place chiles into bowl and cover with plastic wrap, cut one vent into top
Microwave chiles on high for 15 seconds. Wait 10 seconds. Microwave again for 15 seconds
Add ¾ cup of chicken broth to chiles, recover and microwave for 1 minute
Add chiles and fire roasted tomatoes into blender. Process until smooth.
Set aside

Beef:

Sprinkle beef with salt and pepper
Set stove to high and brown beef in batches. Remove and set aside.
Add onions to drippings and sauté until limp, adding vegetable oil if needed
Add garlic and stir constantly for seconds
Stir in cumin, oregano, and unsweetened cocoa powder

Slow Cooker

Add meat into slow cooker
Add onion mix
Add Red Chile sauce
Add 1 cup of chicken broth
Cook on high for 2 hours, then low for at least 4 hours (prefer 6 on low)

Course

Diets...