Pueblo Shredded Beef Chili
Makes 4 to 6 servings
Preheat oven to
- Place the chiles on
a baking pan and toast for 15 minutes, or until fragrant.
Be careful no to burn chiles.
the stems and seed from the chiles and crumble into a bowl.
- Cover with hot water and let steep 15 minutes or until soft.
- In a skillet at
moderate heat, add oil and heat. Add
and brown the shredded beef. Remove
meat and add the onion.
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
- Sprinkle the salt and
- Bring to a boil and
- Simmer for 1-1/2
hours or until meat is tender and sauce is thick.
You can make the chili a day or two ahead of time.
Heat (on stove or in microwave) and pour into a thermos.
When you get to your picnic and tailgate party, it is nice and hot.