Chili colorado

Chili colorado it's really quite easy, maybe a little time consuming. I used this recipe as a guideline here. This is my version.

Chili colorado

3 lbs chuck roast cut in cubes
3-4 cups water
6 ounces dried california chilies
6 ounce can tomato paste
half an onion finely diced
8 cloves of garlic crushed
2 teaspoons of cayenne pepper
1 teaspoon ground chil de arbol
1 teaspoon cocoa powder
1 teaspoon of oregano
2 large beef bouillon cubes
salt and black pepper to taste (I used 1/2 teaspoon each)
olive oil

Cover cubed beef with water and bring to a boil, turn down and simmer till almost soft maybe 2 hours.

While the meat is simmering take dried chilies remove the stems and seeds then toast in a dry pan till warm, cover with boiling water for 30 minutes. Add the chilies, garlic, and oregano in a blender with enough soaking liquid to blend, then strain though a fine strainer. I used a spatula to push it through.

remove  meat to a plate, strain broth through cheese cloth, set aside. Brown meat in olive oil then add onion and garlic for a minute.

Add the rest of the ingredients and enough broth to your liking simmer for additional 40 minutes. Adjust the seasonings if needed.

Serve with cilantro, sour cream, and avocado.