Red Chile Colorado - Matt | Sharon Jergens

• 2 pounds Certified Angus Beef ® shoulder clod, cut into 1-inch cubes

• 3 dried ancho chilies, stems and seeds removed, torn into pieces

• 3 dried guajillo chilies, stems and seeds removed, torn into pieces

• 3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces

• 4 cups beef stock, divided

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 teaspoons canola oil

• 3 cloves garlic, minced

• ½ cup diced onion

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

1. In a saucepan, toast the chilies over medium heat for 1 to 2 minutes to bring out their flavor, add 2 cups beef stock and bring to a gentle boil. Turn off heat, cover and steep for 25 minutes.

2. Season beef cubes with salt and pepper. In a large saucepan or Dutch oven, heat canola oil over medium-high heat and sear on two sides, working in batches, about 5 minutes.

3. Reduce heat to medium, add garlic, onion, cumin and oregano; sear with beef cubes for 2 to 3 minutes. Add 2 cups beef stock and bring to a gentle boil then transfer to a slow cooker set to high, covered.

4. Transfer chilies and their broth to a blender and puree until smooth. Add chili puree to beef, stir and cook on high setting for 1 hour. Reduce to low setting, remove lid and cook for an additional 2 hours, stirring periodically. It should be thick with a rich mahogany color.

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