Chile Colorado

• 9 dried New Mexico chiles, washed,with stems & seeds removed (I use mild)
• 3 cups water
• 5 lbs boneless beef chuck roast, trimmed of fat
• 12 cup all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cups beef stock or 2 cups water
• chili powder (optional)

1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
2. Remove from heat and steep for 30 minutes to soften.
3. If necessary, place a plate or bowl on top of the peppers to keep them under the water.
4. Meanwhile, Cut the roast into bite-size chunks.
5. In a medium bowl, combine flour, salt, and pepper.
6. Dredge the beef chunks in the seasoned flour; set aside.
7. Strain chilies into a bowl, reserving the cooking liquid.
8. Place the chiles and some of the liquid into a blender, (don't use a food processor) and puree until smooth.
9. Add more liquid as necessary to form a smooth sauce.
10. Pass sauce through a fine mesh strainer or food mill to remove any seeds and the tough skins; set aside.
11. Place the chopped onion in 4-6 quart crock-pot.
12. Brown meat in olive oil and add to crock-pot.
13. Stir in pureed chile mixture.
14. Add beef stock to just cover beef chunks.
15. Cook on low 8-10 hrs, or high 4-5.
16. If it's not spicy enough, add chile powder to your taste.

mexico chiles, water, chuck roast, flour, kosher salt, black pepper, olive oil, yellow onion, beef stock, chili powder

Taken from www.food.com/recipe/chile-colorado-100319 (may not work)