Chili Colorado

Prep Method: Braising, Puree, Simmer

Ingredients

  • Beef, stew 1″ cut-14⅞ pounds
  • Oil, Extra Virgin Olive-2 ounces
  • Tomatoes, Fresh, Large-3½ pounds
  • Jalepeno, fresh, whole-12 ounces
  • Onions, Yellow, large-7 ounces
  • Garlic, raw-2 ounces
  • Salt, Kosher-1 ounce
  • Pepper, Black, ground-½ ounce
  • Base, Beef, Low Sodium-2 ounces
  • Water-1½ gallons
  • Chili, Dry Guajillo-1½ pounds

Instructions

  1. Boil 1 gallon of water and add the dried chilies. Soak until soft. Strain into a bowl, reserving the cooking liquid.
  2. Place the chilies into a blender with some of the soaking liquid and puree until smooth (Immersion/stick blender will not be sufficient). Continue doing this in batches until all the chilies are pureed.
  3. Brown beef in a skillet with oil and remove the beef.
  4. Place all vegetables on a sheet pan, roast at 400 ℉ for 15 to 20 minutes until brown.
  5. In a container combine vegetables with beef base and puree with immersion blender until smooth.
  6. Return browned beef back to tilt skillet with veggie puree, and chili puree.
  7. Bring to a simmer and cook until tender.

CCP: Continue cooking food until the internal temperature reaches the required temperature 165 .

  1. CCP: Hold hot at 135 ℉ or above.
  2. Serve with 1 cup of Spanish Rice and/or 2 ounces of Tortilla chips.