Spicy Hot Beef Chile Colorado

Did you know that in addition to being a whole slue of National This and That Day, today is also National Colorado Day? I think it’s great for every state in the union to have their own “National” Day. It would be a great teaching tool. When Kiddo was a wee kid, he was both home-schooled and publicly schooled. I believe that every day presents an opportunity to educate our children.

When Kiddo was younger, we did a lot of traveling, and some of our world wide adventures were powered by Imagination. When visiting the National Colorado site, they had all sorts of wonderful ideas – hiking the peaks and valleys of this grand state. Visiting the burial site of that famous American Showman, Buffalo Bill. Sand boarding on the tallest dunes in North America. All great ideas, except for one tiny thing – you have to either live in Colorado or travel there. I don’t know about you, but today is not a vacation day. Okay, every day is a vacation day when you are retired, but you know what I mean. So spending the day in Colorado is out. What’s the next best thing? Eating Colorado!

I gotta tell you, this is one of Hubby’s favorite meals. Mine too. Hope it becomes a favorite in your house as well.

Beef Chile Colorado
5 cups Beef Stock, divided
6 dried large Anaheim or New Mexico Red Chili Peppers
3 dried Ancho Chili Peppers
2 lbs boneless Chuck Roast
1 tablespoon Flour
Salt to taste
Black Pepper to taste
2 tablespoons Olive Oil
1/2 medium White Onion, chopped
2 Jalapeño pepper, seeded and coarsely chopped
6 Garlic Cloves, minced
2 teaspoons Ground Cumin
2 teaspoons dried Mexican Oregano
1 tablespoon Lime juice

In a stockpot or dutch oven, bring the 4 cups of beef stock to a boil. As the stock heats, remove the stems and seeds from the chili pods. Tear the chili peppers into large pieces and place them in a large bowl; once the stock is boiling, add it to the bowl of peppers. Loosely cover with a towel and steep for 20 minutes to soften the peppers. Rinse out the dutch oven.

While the peppers soften, prepare the meat and aromatics. Cut roast into chunks much like a stew-meat cut. Toss the beef with the flour, salt, and pepper. In the dutch oven, heat the oil over med-high heat until shimmering, about 1 minute. Add the beef pieces in batches and brown, about 5 minutes altogether, turning as needed. As the beef browns, remove and set aside.

While the beef is browning, chop the onion, Jalapeño peppers. Set aside.

Once all the beef as been browned, reduce the heat under the dutch oven to medium and add the onions. Sauté until softened, about 5 minutes, stirring occasionally.

As the onions soften, pour the reconstituted peppers with beef stock, and chopped Jalapeño into a blender and blend until smooth, then set aside.

While the onions are softening, mince the garlic. Once the onions are soft, add the garlic, cumin, and oregano. Sauté until aromatic, about 30 seconds, then return the beef with its accumulated juices to the dutch oven. Pour the sauce into the dutch oven. Add remaining cup of beef stock.

Bring the Chile Colorado to a rolling simmer, then cover and reduce heat to low. Simmer until the beef is tender, and the favors have matured, about 2 hours.

When the beef is ready, uncover and add the lime juice and taste; add salt and/or pepper if needed. Increase the heat to medium and allow to simmer uncovered until slightly thickened, about 8 to 10 minutes.

Optional to Serve
Mexican Rice
Sliced Jalapeño Peppers
Warm Flour Tortillas
Cilantro Leaves for garnish

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen