Chili Colorado

Ingredients

• 72 gChili
• 720 mlWater
• 2268 gBeef
• 60 gFlour
• 18 gSalt
• 7 gPepper
• 3 tbspOlive oil
• 1 pcsOnion
• 480 mlBeef broth

Instructions

1. 1

   Rehydrate and purée chiles

   • Put the dried chiles and 720 ml water into a pot and bring to a boil. Remove from heat and steep 30 minutes until soft.
   • Purée the chiles with some of the soaking liquid in a blender until smooth, adding more liquid if needed.
   • Pass the puréed sauce through a fine sieve to remove skins and seeds. Set aside.
2. 2

   Prepare and flour the beef

   • Cut the beef into 1–2 inch pieces.
   • Mix flour, salt and pepper in a bowl. Dredge beef pieces in the seasoned flour and set aside.
3. 3

   Brown

   • Heat 3 tbsp olive oil in a large pot over medium heat. Sauté the onion about 5 minutes until translucent.
   • Add the floured beef in batches and brown evenly on all sides. Remove browned meat and continue with remaining beef.
4. 4

   Braise

   • Return all browned meat to the pot and stir in the puréed chile mixture.
   • Add beef stock to just cover the meat (about 480 ml). Bring to a boil, then reduce to the lowest heat and simmer, covered, for about 3 hours until the meat is tender. Add more stock if needed.