Chili Colorado


8- dry ancho chili’s
1-2 jalapeños chopped
1 fresh anaheim chili,chopped
1 green bell pepper, chopped
1 lrg onion, chopped
4-6 cloves of garlic
1 tsp ground oregano
1 tsp chili powder
1/2 tsp ground cumin

Cut tops off of chili, silt down the side and clean out all the seeds. Place in a bowl of hot water for about 20-30 minutes until soft. Chop veggies. Place chili’s, about 1/2 cup of chili water and veggies in the blender. You’ll probably have to place to different batches in the blender. Place contents of blender in a large sauce pan add spices, bring to boil, turn down heat to medium, place cover on and let simmer for about 30-40 minutes.
You now have a concentrated Colorado sauce. You can add broth to the sauce and use as an enchilada sauce if you like!!:) Or you can continue on to make chili Colorado dinner.

3 lbs beef stew meat
Flour, salt, pepper and garlic powder for dusting
1/2 tsp of oil
In a bowl dust and season your meat. In a large stock pot heat oil. You are going to want to sear your meat in two batches, so your meat sears and not steams. When both batches of meat are seared place back into stock pot, cover with water bring to a boil and the cover and let simmer for 1 hour. Add 2-3 cups of you Colorado sauce and let simmer at 1-1/2-2 hours. The longer you let simmer the better it will taste.
****roll 3-4 tortilla’s in foil, place in 350 degree oven for about 10 minutes and serve with your chili Colorado!!:)


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