Ingredients:

  • 6 dried ancho chilies, stemmed and seeded (approx. 75g / 2.6 oz)
  • 4 dried guajillo chilies, stemmed and seeded (approx. 50g / 1.8 oz)
  • 2 dried pasilla chilies, stemmed and seeded (approx. 25g / 0.9 oz)
  • 2 cups (475 ml) hot water
  • 2 cloves garlic, roughly chopped
  • 1/4 cup (60 ml) apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Salt and freshly ground black pepper to taste
  • 3 pounds (1.36 kg) beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped (approx. 200g / 7oz)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (approx. 16g / 0.6 oz)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 teaspoon sugar
  • 2 cups (475 ml) beef broth
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Optional: 1-2 chipotle peppers in adobo sauce, minced (for extra heat)

Instructions:

  1. Rehydrate the dried chilies by soaking them in hot water until softened.
  2. Blend the rehydrated chilies with garlic, vinegar, oregano, cumin, coriander, salt, and pepper until smooth to make the chili paste.
  3. Sear the beef cubes in batches in a hot Dutch oven until browned on all sides. Season with salt and pepper. Remove beef and set aside.
  4. Sauté the chopped onion in the same pot until softened. Add minced garlic and cook briefly.
  5. Sprinkle the flour over the onions and garlic, cooking for a minute to create a roux.
  6. Stir in the diced tomatoes, chili paste, sugar, beef broth, and bay leaf.
  7. Return the beef to the pot, bring to a simmer, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender.
  8. Season with salt and pepper to taste. Remove bay leaf before serving the chili colorado.