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    Chili Colorado con Carne


    Source of Recipe


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    2 lbs beef chuck, cut in bite size cubes
    2 Tbsp vegetable oil
    2 cup water
    6-8 dried chiles, break off stems and shake out seeds
    2-3 garlic cloves, minced
    1 medium onion, chopped
    1 tsp salt
    1 tsp ground black pepper
    1 tsp Mexican oregano (1 1/2 tsp if not Mexican)
    1/2 tsp ground cumin
    1 1/2 Tbsp oil
    1 1/2 Tbsp flour

    Prepare chile puree. Place chiles in large nonreactive bowl.
    Add boiling water to cover and try to ensure that chiles stay
    submerged. Let stand 30-40 min to soften. Remove chiles to
    blender. Taste soaking water; if it's bitter discard it and use
    plain water for the rest, else use a mixture of soaking water
    and plain water. If you don't want to taste it, it's safer to
    toss it and use plain water. Add 1 to 1 1/2 cup water to chiles
    and blend until very smooth, 1 to 2 min. Pour mixture through
    strainer, pressing pulp with spoon or rubber spatula to get all
    the puree out. Set aside.

    Heat 2 Tbsp oil in heavy skillet. Add meat and cook until browned.
    Add 2 cup water, cover and simmer 1 hour. Add chile puree to meat
    and stir in. Mash salt and garlic together to make a paste.
    Saute chopped onion in 1 1/2 Tbsp oil until tender. Mix in
    salt/garlic paste and 1 1/2 Tbsp flour. Stir 1 min to get raw
    taste out of the flour and add mixture to simmering beef. Add
    cumin, pepper and oregano. Cover and simmer 2 hours.


 

 

 


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