Chili Colorado

• 4 pounds Chuck roast
• 2 1/2 cups Water
• 1 tablespoon Salt
• 2 Bay leaves
• 2 cups Tomato puree
• 1 teaspoon Ground cumin
• 1 teaspoon Black pepper
• 1 teaspoon Dry oregano
• 1 clove Garlic, peeled and minced
• 1 teaspoon Allspice
• 5 Dried California chiles
• 2 cups Boiling water

1. In a large sauce pot over medium-high heat, put the meat, two cups water, salt and bay leaves. When the liquid reaches a simmer, turn the heat down to medium and cook for 45 minutes.
2. Take the pot off the heat, allow the mixture to cool and then cut the beef in one-and-one-half inch cubes. Reserve the broth.
3. While the meat is cooling, stem and seed the California chiles. Put them in a bowl, pour the two cups of boiling water over them to cover and weigh them down with a small plate so they stay under water. Let them sit for about 15 minutes or until rehydrated.
4. Strain the chiles and puree them in a blender jar with the tomato puree, cumin, black pepper, dry oregano, garlic, allspice and the reserved broth.
5. Pour the puree into a large saute pan and cook for one hour over medium-low heat, stirring frequently.
6. Strain the sauce through a fine-mesh sieve, return to the saute pan, add the meat cubes and cook for an additional 10 minutes, then serve.

roast, water, salt, bay leaves, tomato puruee, ground cumin, black pepper, oregano, clove garlic, allspice, california chiles, boiling water

Taken from www.epicurious.com/recipes/member/views/chili-colorado-56e46e2a1060166d7a118df9 (may not work)