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Traditional New Mexican Chile Colorado**

Recipe Link: http://earth.netimages.com/~chile/recipe/chile_colorado2.rcp

List of Ingredients




8 dried NuMex chiles
6 dried de Arbol chiles
4 dried Ancho chiles
3 other assorted dried chiles ( I use super chile hybrids)

1 3-4lb Tri Tip. (for those who don't know or can't get Tri Tip,
use 3-4lbs of high quality sirloin cubed for stewing)
6 strips lean bacon

1 tablespoon cumin
1 tablespoon oregano
1 tablespoon salt ( or to taste)
3 tablespoons crushed garlic (4 cloves, or to taste)
1/4 cup chopped cilantro
1 large red onion diced
2 Cups chicken or beef broth


Recipe



Step 1) The chile base: Cut the heads off the chiles, being careful to
remove the seed pod, clean the remaining bits of seed pod out, and cut
the chiles up with a pair of scissors into small pieces. Place the
chiles into a steel, ceramic or glass mixing bowl. Don't use plastic if
you don't want to have it permanently stained.

Once all the chiles are cut up, place enough boiling water into the bowl
to partially cover the chiles. Place a lid over the bowl and allow to
sit for 10 min or so to soften the chiles.

When the dried chiles have softened in the hot water, tranfer the
contents a little at a time into a blender or cuisinart and puree the
chiles into a slightly watery paste. Strain through a metal mesh
strainer, by using a wooden spoon to move the chile paste back and forth
along the mesh. The hard bits of chile pod will remain on the one side
of the strainer allowing the paste to pass through into a bowl placed at
the bottom.

Strain the entire contents of the pureed chiles. You should have enough
for three cups or so. If you don't, soften more chilis and repeat the
process until you do.

Step 2) The Beef: Take the bacon and brown (not crisp) in a metal
skillet. remove the bacon and set aside, place the tri-trip (whole) in
the skillet and brown evenly in the bacon fat. Place the Tri-tip and the
bacon into a crock pot (yes a crock pot). Add as much of the bacon fat
as your arteries can stand. (About 1/4 cup for me.)

Dice the red onion and add it to the crock pot. Add the spices to the
crock pot Add the chili paste to the crock pot Add the garlic to the
crock pot. Add the beef broth to cover the contents completely.

Put the lid on and turn on high for 1 hour then put on medium and cook
for 6 or so hours (the longer the better). Stir occasionally. (The tri
tip should fall apart when done.) Add spice and salt to taste. 30
minutes before ready to serve, stir in the diced cilantro.

Serve in a bowl with fresh grated monterrey Jack on top and hot corn
tortillas on the side. Its heaven with a cold beer!

Note: The capsicum tends to migrate into the bacon fat which resides on
the top of the chile in the crock pot, so don't remove too much of it or
you'll "cool" the chile.