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This very authentic version of Chili Colorado was submitted by CoffeeHeaven on Allrecipes.com. My family and I are huge Mexican Food fans and I'm always on the lookout for the most authentic recipes I can find. This chili has no tomatoes or beans. If you decide to add beans, do it after the chili is finished.
- 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. Dredge the beef chunks in the seasoned flour; set aside.
- 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.
- Return reserved cooked meat to the pot.
- Stir in pureed chile mixture.
- Add 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.
- NOTE: Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.