Chile Colorado With Rice & Beans Plate
This flavorful Colorado style chili recipe is simple to make and really tasty. The sauce is prepared ahead and pureed, while the beef is cooked. After that, both are combined and slow cooked until juicy and tender.
Ingredients
- 3½ pounds beef chuck roast or beef stew meat in 1½ inch cubes
- 3 teaspoons olive oil or vegetable oil
- 2 minced garlic cloves
- 14½ ounces fire-roasted tomatoes
- ½ teaspoon ground cumin
- 1 minced small white onion
- ½ teaspoon dried oregano
- 1 cup beef or chicken broth
- 10 ounces Rotel tomatoes
- 3 dried ancho chili peppers
- Salt and black pepper to taste
Instructions
- Put the chilies in a bowl and pour boiling water over them to cover. Let them sit for 10 minutes.
- Meanwhile, heat 1 teaspoon of oil in a pot and add the onion. Cook for 5 minutes. Add the garlic and cook for 1 minute.
- Stir the mixture all the time as it cooks.
- Next stir in the tomatoes and broth and simmer for 10 minutes.
- Remove the chilies from the water, cut them in half and discard the stems and seeds.
- Put them in a blender with the tomato mixture and puree until smooth. Add salt and pepper to taste.
- Preheat the oven to 325 degrees F.
- Heat the rest of the oil in an ovenproof pot.
- Season the beef cubes with salt and pepper, and sear in the meat for 5 minutes or until browned all over.
- Pour the sauce on top, cover the pot.
- bake for 3 hours or until tender.
- Enjoy!
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