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Chili Colorado con Carne

2 lbs beef chuck, cut in bite size cubes
2 Tbsp vegetable oil
2 cup water
6-8 dried chiles, break off stems and shake out seeds
2-3 garlic cloves, minced
1 medium onion, chopped
1 tsp salt
1 tsp ground black pepper
1 tsp Mexican oregano (1 1/2 tsp if not Mexican)
1/2 tsp ground cumin
1 1/2 Tbsp oil
1 1/2 Tbsp flour

Prepare chile puree. Place chiles in large nonreactive bowl.
Add boiling water to cover and try to ensure that chiles stay
submerged. Let stand 30-40 min to soften. Remove chiles to
blender. Taste soaking water; if it's bitter discard it and use
plain water for the rest, else use a mixture of soaking water
and plain water. If you don't want to taste it, it's safer to
toss it and use plain water. Add 1 to 1 1/2 cup water to chiles
and blend until very smooth, 1 to 2 min. Pour mixture through
strainer, pressing pulp with spoon or rubber spatula to get all
the puree out. Set aside.

Heat 2 Tbsp oil in heavy skillet. Add meat and cook until browned.
Add 2 cup water, cover and simmer 1 hour. Add chile puree to meat
and stir in. Mash salt and garlic together to make a paste.
Saute chopped onion in 1 1/2 Tbsp oil until tender. Mix in
salt/garlic paste and 1 1/2 Tbsp flour. Stir 1 min to get raw
taste out of the flour and add mixture to simmering beef. Add
cumin, pepper and oregano. Cover and simmer 2 hours.

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5 of 8 people found the following review helpful:
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Yum!, September 8, 2004 - 10:42 PM
Reviewer: Kellie from West Orange, NJ
I love this chili recipe. I skip the straining step, though, and experiment using some cayenne powder if the chilis i used weren't hot enough. I also tend to add more garlic and cumin than are called for here, though the recipe's proportions are quite nice as well. I like to use a mixture of ancho and poblano chilis, this seems to deepen the flavor and really warms you up on a cold day! I think I may use twice the ground black pepper as well. A definite keeper!

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