Chile Colorado

There’s nothing quite like a spicy bowl of chile colorado as the ultimate comfort food.  The delicious spices and tender beef make for a wonderful supper any day of the week.  The recipe is not as complicated as you may think.  Give it a try today!

Chile Colorado

Ingredients:

•  2 -3 lbs beef steak, cut into 1-inch cubes
• 3-4 tablespoons olive oil
• 2 New Mexico chiles, seeded & deveined
• 6-7 dried red chili peppers, seeded & deveined
• 3 small tomatoes, quartered
• 1/2 small onion, quartered
• 2 tsp. minced garlic
• 2 c. water
• 3 tsp. mexican chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. garlic powder
• salt & pepper to taste

Brown beef cubes in olive oil over medium-high heat.  Brown for about 5 minutes until all pieces have good color.  Add a little water to beef, cover and simmer on low heat for an hour.  Don’t let water evaporate!
While beef is cooking, seed & devein the dried chiles. Cover dried pieces with hot water for a few minutes until softened. Drain water off and rinse peppers a few times (this is important! If you use the water the peppers rehydrated in, your recipe will taste bitter). Add rehydrated peppers, 2c. water, tomato, onion & garlic to blender; blend to a smooth puree.
After beef has cooked for an hour, pour in the tomato/pepper puree and dry spices. Bring to a simmer, season with salt and pepper, and cook low and slow for about 25-35 minutes until the beef is tender and falling apart.
Garnish with sour cream, cilantro, avocado, cotija cheese or anything you want!