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Pueblo Shredded Beef Chili

Cowboy Cooking Recipes from AlansKitchen.comMakes 4 to 6 servings


  • 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.   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.

  2. In a skillet at moderate heat, add oil and heat.  Add and brown the shredded beef.  Remove meat and add the onion.   Sauté 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.

  3. 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.

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Do you know...
that Jean Arthur (born Gladys Georgianna Greene on October 17, 1900 in Plattsburgh, New York - died June 19, 1991 at age 90 in Carmel, California on June 19, 1991) was an American actress and a major film star of the 1930s and 1940s?

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