Pueblo Shredded Beef Chili
Makes 4 to 6 servings

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 ground pepper

Preheat oven to 250° F.

1. Place the chiles on a baking pan and toast for 15 minutes, or until fragrant.  Be careful no to burn chiles.  
2. Remove the stems and seed from the chiles and crumble into a bowl.  
3. Cover with hot water and let steep 15 minutes or until soft.  Drain.
4. In a skillet at moderate heat, add oil and heat.  Add and brown the shredded beef.  Remove meat and add the onion.  
5. Sauté onions for 5 to 10 minutes or until brown.  
6. Add the garlic and cook 2 minutes.  Place the chiles and onion mixture into a blender or food processor.  
7. Pour in a 1-cup of broth and puree the mixture until smooth.  
8. Pour the pureed mixture through a sieve.
9. In a large saucepan at moderate heat, pour in the puree mixture, shredded beef, and remaining broth.  
10. Sprinkle the salt and pepper.  
11. Bring to a boil and reduce heat.  
12. Simmer for 1-1/2 hours or until meat is tender and sauce is thick.