Chile Colorado

By á-47

Ingredients

• 1 lb. beef round steak
• 1/4 cup flour
• 1 tea. paprika
• 2 tbsp. vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 dried ancho chiles
• 1 cup water
• 3 cups beef stock
• 2 jalapenos, minced
• 2 tea. chile paste
• 1 Tbsp. chili powder
• 1/2 tea. dried oregano
• 1/2 tea. salt
• 1/4 tea. pepper

Preparation

Step 1

Cut beef into 1" pieces and toss with flour and paprika. Heat oil in skillet over medium heat. Saute coated beef in batches until brown, about 4-5 minutes per batch. Remove each batch when cooked and place in a 4 qt. slow cooker. Cook onions and garlic in drippings until crisp-tender, about 4-5 minutes.

Meanwhile, soak ancho chiles in 1/2 cup hot water for about 20 minutes. Drain and puree chiles and 1/4 cup water in blender or food processor.

Add to slow cooker along with remaining ingredients. Cover and cook on low for 8-9 hours, stirring occasionally, until beef is tender and chili is thickened.