Chili Colorado with rice and beans

**Adding recipe

Slow Cooker Beef Chili Colorado

Ingredients

2 pounds Beef stew meat

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

1/2 cup diced onion

2 teaspoons ground cumin

1 teaspoon dried oregano

Small tortillas or prepared rice (optional)

Instructions

In a saucepan, toast the chilies over medium heat for 1-2 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.

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.

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

Transfer chilies and their broth to a blender and puree until smooth. Add chili puree to beef, stir and cook on high setting for 3 hour. Reduce to low setting, remove lid and cook for an additional 2 hours,

Serve with tortillas or prepared rice.