Chili Colorado

1. 1

   In a large sauce pot over medium-high heat, put the meat, two cups water, salt and bay leaves. When the liquid reaches a simmer, turn the heat down to medium and cook for 45 minutes.

2. 2

   Take the pot off the heat, allow the mixture to cool and then cut the beef in one-and-one-half inch cubes. Reserve the broth.

3. 3

   While the meat is cooling, stem and seed the California chiles. Put them in a bowl, pour the two cups of boiling water over them to cover and weigh them down with a small plate so they stay under water. Let them sit for about 15 minutes or until rehydrated.

4. 4

   Strain the chiles and puree them in a blender jar with the tomato puree, cumin, black pepper, dry oregano, garlic, allspice and the reserved broth.

5. 5

   Pour the puree into a large saute pan and cook for one hour over medium-low heat, stirring frequently.

6. 6

   Strain the sauce through a fine-mesh sieve, return to the saute pan, add the meat cubes and cook for an additional 10 minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.