We make this Chile Colorado for my Mexican husband, who also doesn't like tomatoes in his chile. This is a traditional Mexican-style dish. If you decide to add beans, do it after the chile is finished. Serve with chopped onion, sliced green onion, shredded Cheddar cheese, and sour cream.
Ingredients
- New Mexico dry Chilis - washed, with stems and seeds removed: 9 piece
- water: 3 cups
- boneless beef chuck roast, trimmed of fat: 5 pound
- all-purpose flour: 0.5 cup
- kosher salt: 1 Tbsp
- black pepper: 1 Tbsp
- olive oil: 3 Tbsp
- yellow onion: 1 piece (chopped)
- beef stock: 2 cups (or as needed)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Strain into a bowl, reserving the cooking liquid. Dotdash Meredith Food Studios
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Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Dotdash Meredith Food Studios
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Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside. Dotdash Meredith Food Studios
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Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside. Dotdash Meredith Food Studios
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Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes. Dotdash Meredith Food Studios
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Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot. Dotdash Meredith Food Studios
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Stir in puréed chile mixture. Add beef stock just to 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. Dotdash Meredith Food Studios
