Chili Colorado

Von Sip and Feast · 120 Min.

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Zubereitung

1. Remove the stems and seeds from the dried chiles, toast them in a dry pan over medium heat for 30 seconds per side or until fragrant, then cover with hot water in a large bowl and let soften for at least 20 minutes.
2. Blend the softened chiles with 1 cup of fresh water (not the soaking water) until smooth.
3. Preheat the oven to 300°F with the rack in the middle.
4. Heat the lard in a large Dutch oven over medium heat. Pat the beef dry, season with salt and pepper, and sear in batches until browned on all sides. Set aside.
5. Cook the onions until soft, about 7-8 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes.
6. Add the chile sauce and cook for 3 more minutes, stirring frequently.
7. Return the beef to the pot with the oregano, bay leaves and beef stock, and bring to a boil. Turn off the heat, cover, and put the pot into the oven.
8. After 90 minutes, remove the lid and return to the oven for another 30-45 minutes, until the chili has thickened and the beef is fork tender. If the beef is not tender, cook another 20-30 minutes and check again. Add more stock if it dries out.
9. Remove from the oven. If not thick enough, add the tortilla chips and/or simmer over medium-high heat, stirring, until thickened.
10. Taste and adjust salt and pepper. If bitter, add 1-2 teaspoons of agave or honey. Serve as desired.

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