Tailgatin' Chili Colorado

• 3 Lbs boneless beef chuck
• roast trimmed of fat and cubed
• 3 Tablespoons vegetable oil
• 1 large white onion, chopped
• 2 jalapenos seeded and minced
• 5 garlic cloves, minced
• 3 medium size fresh green chilies seeded and chopped
• 1 celery rib chopped
• 2 tablespoons Chile powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teas cumin
• 1 teas cinnamon
• 1 teas oregano
• 1 large can mild red enchilada sauce
• 1 small can (14 oz) medium or hot red enchilada sauce
• 1 Cup beef broth
• 1/2 C chopped fresh cilantro
• Cooked white or brown rice
• Garnish:
• Diced white onionthopped fresh cilantro
• Sharp cheddar cheese
• shredded
• Diced radish
• Sour cream

1. 1.teat oil on medium high heat in a large heavy sauce pan. Add cubed beef, white onion, jalapenos, green chilies, celery, garlic, salt, pepper, cumin, chili powder, cinnamon and oregano and cook until beef is browned, about 8 minutes.
2. 2.tour in beef stock and continue cooking scraping bits from the bottom for about 2-3 minutes.
3. 3.tdd mild and spicy enchilada sauces. Bring to a slow boil. Turn heat to low, cover and simmer until beef is fork tender (2 to 3 hours). Adjust seasonings.
4. 4.terve over hot cooked rice, top with cheese, onion, cilantro, radish and sour cream if desired.

boneless beef chuck, vegetable oil, white onion, garlic, green chilies, celery, chile powder, kosher salt, black pepper, cumin, cinnamon, oregano, red enchilada sauce, hot red enchilada sauce, beef broth, fresh cilantro, brown rice, white onion, cheddar cheese, radish, sour cream

Taken from www.epicurious.com/recipes/member/views/tailgatin-chili-colorado-50001597 (may not work)