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Name: LDC Chili Colorado
Prep time: 3 h
Cook time: 30 min
Total time: 3 h
Yield: 20
Cuisine: not set
Ingredients: 14 lbs chuck beef trimmed cut into 1/2 pieces; 10 dried pasilla peppers (stems and seeds removed); 17 dried New Mexico peppers ( stems/seeds removed; 4 large yellow onion quartered; 13 1/2 cups beef broth divided in half; 20 garlic cloves roughly chopped; 2 teaspoon cumin powder; 1 teaspoon dried Mexican oregano; 7 tablespoons vegetable oil; 10 tablespoons all-purpose flour

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INGREDIENTS

14 lbs chuck beef ; trimmed cut into 1/2 pieces
10 dried pasilla peppers (stems and seeds removed)
17 dried New Mexico peppers ( stems/seeds removed
4 large yellow onion quartered
13 1/2 cups beef broth divided in half
20 garlic cloves roughly ; chopped
2 teaspoon cumin powder
1 teaspoon dried Mexican oregano
7 tablespoons vegetable oil
10 tablespoons all-purpose flour

INSTRUCTIONS

Making the Sauce:

In a large stockpot, add the dried chile peppers and onion. Cover with cold water and bring to a boil over medium-high heat.

Once water boils, turn off the heat, cover and let the chile peppers sit and soften for about 20 minutes. Please De-Stem, De-Seed all Peppers (IMPORTANT)

Add softened chiles and onions to a blender along with 2 cups of the beef broth, garlic, cumin, and oregano and puree.

Over a large bowl, pour chile sauce mixture through a sieve, pressing on solids with a spatula to extract as much liquid as possible. Discard solids.

Cooking the Beef:

Season the beef cubes with salt and pepper and toss in flour. The flour will help thicken the sauce.

In a heavy bottom sauce pot or dutch oven, OR Roasting Pan heat the oil over medium-high heat.

Working in batches, brown the beef on all sides about 4 minutes per batch. Remove the meat and set aside. Continue to cook the remaining beef cubes.

In the same pot, stir in the Chile Colorado sauce and the 2 remaining cups of beef broth and bay leaves over medium-high heat.

Bring to a rapid simmer and lower heat to medium-low. Add the meat back in and cook uncovered for about 1 hour or until meat is tender .... to allow the liquid to thicken and reduce.

season with salt and pepper to taste.

NOTES

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LDC Chili Colorado

14 lbs chuck beef trimmed cut into 1/2 pieces
10 dried pasilla peppers  (stems and seeds removed)
17 dried New Mexico peppers ( stems/seeds removed
4 large yellow onion quartered
13 1/2 cups beef broth divided in half
20 garlic cloves roughly chopped
2 teaspoon cumin powder
1 teaspoon dried Mexican oregano
7 tablespoons vegetable oil
10 tablespoons all-purpose flour

Making the Sauce:

In a large stockpot, add the dried chile peppers and onion. Cover with cold water and bring to a boil over medium-high heat.

Once water boils, turn off the heat, cover and let the chile peppers sit and soften for about 20 minutes. Please De-Stem, De-Seed all Peppers (IMPORTANT)

Add softened chiles and onions to a blender along with 2 cups of the beef broth, garlic, cumin, and oregano and puree.

Over a large bowl, pour chile sauce mixture through a sieve, pressing on solids with a spatula to extract as much liquid as possible. Discard solids.

Cooking the Beef:

Season the beef cubes with salt and pepper and toss in flour. The flour will help thicken the sauce.
 
In a heavy bottom sauce pot or dutch oven, OR Roasting Pan heat the oil over medium-high heat.

Working in batches, brown the beef on all sides about 4 minutes per batch. Remove the meat and set aside. Continue to cook the remaining beef cubes.

In the same pot, stir in the Chile Colorado sauce and the 2 remaining cups of beef broth and bay leaves over medium-high heat. 
Bring to a rapid simmer and lower heat to medium-low. Add the meat back in and cook uncovered for about 1 hour or until meat is tender .... to allow the liquid to thicken and reduce.

season with salt and pepper to taste.

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Nutrition

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Serving Size: 1 Serving (337g)
Recipe Makes: 20 Servings

Calories: 780
Calories from Fat: 529 (68%)

Amt Per Serving		% DV

	Total Fat 58.7g	78 %
	Saturated Fat 22.5g	112 %
	Monounsaturated Fat 26.4g
	Polyunsanturated Fat 3g
Cholesterol 225.4mg		69 %
Sodium 269.3mg		9 %
Potassium 901.8mg		24 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3.6g
Protein 55.7g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 780

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