- 9 New Mexico dry chiles - washed, with stems and seeds removed
- 3 cups water
- 5 pounds 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 water
Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
Remove from heat and steep for 30 minutes to soften.
Strain into a bowl, reserving the cooking liquid.
Place the chiles and some of the liquid into a blender, and puree until smooth.
Add more liquid as necessary to form a smooth sauce.
Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
Cut the roast into 1 to 2 inch chunks.
In a medium bowl, combine flour, salt, and pepper. (I put this in a big plastic bag)
Dredge the beef chunks in the seasoned flour; set aside. (shake in big plastic bag)
Heat olive oil in a large pot over medium heat.
Saute onion until tender and translucent, about 5 minutes.
Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown.
Remove cooked meat, and continue browning remaining meat.
Remove onions before they are 'too' done. I let mine get pretty well caramelized, but still had lots of beef to brown, so I removed the onions.
Pour enough beef broth into the pot to cover the bottom of the pan and scrap up all of those delicious bits stuck to the bottom.
Return reserved cooked meat to the pot.
Stir in pureed chile mixture.
Add remaining beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat.
Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender.
If necessary, adjust with more stock during cooking.
Website Credit: http://allrecipes.com/Recipe/Chile-Colorado/Detail.aspx