Chili Colorado - Just Dutch Oven Recipes


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Chili Colorado

4 oz Dried New Mexico chiles
3 c -Water
1/2 c Olive or vegetable oil
2 lg Onions; chopped
3 cl Garlic; minced
5 lb Boneless chuck; cut into 1" cubes
1/2 c Flour
1 cn 14.5-oz. beef broth
1/4 c Fresh cilantro; chopped
2 ts Ground cumin
2 ts Ground cloves
2 ts Dried leaf oregano
2 ts Tarragon
2 ts Rosemary
2 cn 28-oz. tomatoes

Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chile pieces and water in a 2.1/2-qt. saucepan. Bring to a boil over high heat; reduce heat, cover and simmer, until chiles are soft, about 30 minutes. In a blender or food processor, puree chiles with their liquid. Rub puree through a fine strainer and discard residue. Heat oil in a 6 or 8-qt. dutch oven or heavy pot over med. Heat. Add onions and garlic; cook, stirring often, until onions are soft. Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, 5 minutes. Add broth, cilantro, cumin, cloves, oregano, tarragon, rosemary, and tomatoes with their liquid. Reduce heat and simmer, uncovered, stirring often, until meat is very tender, 3 to 4 hrs.