Chili West Covina (ok…fine Colorado)2013-06-05
- Servings : 5
- Prep Time : 30m
- Cook Time : 4:0 h
- Ready In : 4:30 h
Submitted by Matt Jackson
(West Covina Fire Dept.)
- 9 New Mexico Dried Chili Peppers
- 5 lbs Boneless Chuck Roast
- 3 Cups Water
- 1/2 Cup Flour
- 1 Tbsp Kosher Salt
- 1 Tbsp Ground Black Pepper
- 3 Tbsp Olive Oil
- 1 Lg chopped Yellow Onion
- 2 Tbsp Minced Garlic
- 2 Cups Beef Broth
- 1 tsp Ground Mexican Oregano(you can substitute regular if needed)
- 1/2 tsp Ground Cayenne Pepper
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Corriander
- 1/2 tsp Ground Cinnamon
Take your New Mexico Chili's and remove the stem and seeds. Place them in a medium sauce pan along with the three cups of water and bring to a boil
Once the water has began boiling, remove from heat and let steep for 30 minutes.
Once the peppers have steeped, take a few peppers at a time along with some of the water the peppers were steeping in and place in a blender. Blend into a liquid. Once blended, strain the liquid through a fine mesh strainer removing the pulp from the liquid. Set the strained liquid aside.
Next, cut the meat into 1 inch pieces trimming the portions of fat from your cut of meat. In a large mixing bowl, mix the flour, pepper and salt. Dredge your cut pieces of meat through the flour and set aside.
a large pot, heat the olive oil. Next saute the onions and garlic in the hot oil until the onions are translucent (approx 5 min). Add your one inch cuts of meat, a little at a time in the hot oil and brown the meat.
Once the meat is browned, pour the chili liquid into the large pot. Pour in the beef broth, you may need a little more then the two cups. You will want enough of the combined liquid to just cover the meat.
Lastly, add the remaining seasonings and mix well.
Let everything in the pot simmer for approx 3 1/2 hours. Some of the liquid may cook away. If needed, additional beef broth can be added to keep your liquid level high enough.
Serve with tortillas, pinto beans and rice!!
You’re gonna love this one!!!!