Chili Colorado

Happy Hippie's Note:

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.

• Total Time: 190 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 190 hrs

Ingredients:

Servings: 12

• 9 dried New Mexico chiles (washed, with stems and seeds removed)
• 3 cups water
• 5 lbs chuck roast, boneless beef, trimmed of fat
• 1/2 cup all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 3 tablespoons olive oil
• 1 large onion, yellow, chopped
• 2 cups beef stock or 2 cups water

Directions:

1. 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.
2. 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.
3. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
4. Cut the roast into 1 to 2 inch chunks.
5. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
6. Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes.
7. 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.
8. Return reserved cooked meat to the pot.
9. Stir in pureed chile mixture.
10. 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.
11. If necessary, adjust with more stock during cooking.
12. NOTE: Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.