Chili Colorado a la Alan

Directions

1. Heat the dried peppers in skillet over medium/high heat, about a minute per side, until their skins blister. Remove to a bowl and rehydrate them in hot water for 20 minutes.

2. In the same skillet, toast the cumin to bring out their oils. Watch closely and remove to a cool plate once they start to turn, pop, and/or give off their aroma, else they’ll burn.

3. Transfer the peppers to a blender, add the oregano, cumin, a pinch of salt and pepper, and 1 cup of the soaking water. Blend till smooth; the aroma will tingle your nose.

4. Place the flour, salt, and pepper in a zip top bag. Add the beef cubes, and shake to thoroughly coat the cubes.

5. In your Dutch Oven over medium heat, add olive oil; once hot, add the onion and peppers and cook until softened, about 5 minutes. Add in the garlic and continue for another minute or two.

6. Add the floured, seasoned cubed chuck roast; brown the beef on all sides.

7. Add the red sauce and stock and bring to a quick boil.

8. Reduce the heat, cover, and simmer for at least 30 minutes- longer is better.

9. Serve with warmed tortillas, or over rice and a side of black beans.