Chili Colorado
What You Will Need
Ingredients
- 4 cups chicken broth
- 6 dried red chili peppers, stems and seeds removed
- 3 dried ancho chili peppers, stems and seeds removed
- 2 lbs. beef stew meat
- 2 Tbsp. olive oil
- ½ yellow onion, chopped
- 1 jalapeño pepper, chopped
- 6 garlic cloves
- (optional) sides: rice, radish, sliced jalapeno peppers, lime wedge
Seasoning
- 1 Tbsp. flour
- ½ tsp. salt, more to taste
- ¼ tsp. pepper
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- fresh cilantro, for garnish
Sauce Mix
- 2 tsp. Lee Kum Kee Sodium Reduced Soy Sauce
- 1 lime, juiced
Made with
Lee Kum Kee products
How to make it
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In a dutch oven, bring the chicken broth to a boil. Deseed and cut the stems off the red and ancho chili peppers and place them in a bowl. When the broth is boiling pour into the bowl over the chilis and let steep for 20 minutes.
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Toss the beef with the flour, salt, and pepper and set aside. Heat the dutch oven again with olive oil and once hot, brown the meat for 5 minutes, flipping over to brown all sides. Remove the beef and set aside. Add in the onions and sauté for 5 more minutes, stirring often.
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Make the sauce by blending the steeped peppers, chicken broth, jalapeño and the Lee Kum Kee Sodium Reduced Soy Sauce in a blender. Once nice and smooth, set aside.
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Once the onions have softened, add in the garlic, cumin and oregano for another minute and then add the beef back in. Pour the sauce into the pot through a strainer and then bring to a low simmer and cook for 45 minutes until the beef is nice and tender. Once the beef is tender add the lime juice and season with salt and pepper and more fresh oregano. Serve with an optional side of rice, sliced radish, limes and cilantro.
