Chile Colorado

Total Time: 11 hrs Preparation Time: 1 hr Cook Time: 10 hrs

Ingredients

• Servings: 10
• 9 dried new mexico chiles, washed,with stems & seeds removed (i use mild)
• 3 cups water
• 5 lbs boneless beef chuck roast, 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 2 cups water
• chili powder (optional)

Recipe

• 1 place chiles and 3 cups water into a medium stockpot, and bring to a boil.
• 2 remove from heat and steep for 30 minutes to soften.
• 3 if necessary, place a plate or bowl on top of the peppers to keep them under the water.
• 4 meanwhile, cut the roast into bite-size chunks.
• 5 in a medium bowl, combine flour, salt, and pepper.
• 6 dredge the beef chunks in the seasoned flour; set aside.
• 7 strain chilies into a bowl, reserving the cooking liquid.
• 8 place the chiles and some of the liquid into a blender, (don't use a food processor) and puree until smooth.
• 9 add more liquid as necessary to form a smooth sauce.
• 10 pass sauce through a fine mesh strainer or food mill to remove any seeds and the tough skins; set aside.
• 11 place the chopped onion in 4-6 quart crock-pot.
• 12 brown meat in olive oil and add to crock-pot.
• 13 stir in pureed chile mixture.
• 14 add beef stock to just cover beef chunks.
• 15 cook on low 8-10 hrs, or high 4-5.
• 16 if it's not spicy enough, add chile powder to your taste.