Pueblo Shredded Beef Chili
Source of Recipe
Internet
List of Ingredients
6 dried red chiles
1 ancho chile
2 tablespoons vegetable oil
2 pounds beef shredded
1 large onion, chopped
3 garlic cloves, minced
3 cups beef broth
1/2 teaspoon pepper
1/2 teaspoon ground pepper
Preheat oven to 250F. Place the chiles on a baking pan and toast for 15 minutes or until fragrant. Be careful no to burn chiles. Remove the stems and seed from the chiles and crumble into a bowl. Cover with hot water and let steep 15 minutes or until soft. Drain. In a skillet at moderate heat, add oil and heat. Add and brown the shredded beef. Remove meat and add the onion. Saute onions for 5 to 10 minutes or until brown. Add the garlic and cook 2 minutes. Place the chiles and onion mixture into a blender or food processor. Pour in a 1 cup of broth and puree the mixture until smooth. Pour the pureed mixture through a sieve. In a large saucepan at moderate heat, pour in the puree mixture, shredded beef and remaining broth. Sprinkle the salt and pepper. Bring to a boil and reduce heat. Simmer for 1 1/2 hours or until meat is tender and sauce is thick. Makes 4 to 6 servingsRecipe
|
|
member logon
