Fall, football, friends — it must be time for warm, easy, super delicious tailgate food. Because there is still so much outdoors activities going on, fall is also the time to think about braising, the easy, nearly foolproof cooking method that gives succulent, juicy meats! One of my go to dishes for the season is Chili Colorado, a braised beef dish with oh so many uses. What’s not to like! How does braising make this meat so mouth-watering? Learn about braising.
This braising recipe makes a spicy, tender and succulent beef which is excellent as a stand-alone entree or for use as tamale or burrito filling, in tacos or taco salads.
- 3-4 ancho chilies about 2 ounces
- 2 large cloves garlic
- 1 teaspoon chili powder
- 1-1/4 cup water
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 pounds beef chuck in 1-inch cubes (stew meat)
- 2 medium onions chopped
- 2 15-ounce cans tomatoes
- 1 teaspoon oregano
- salt and pepper to taste
Remove stems and seeds from chilies. Quarter the garlic cloves. Place chilies, garlic, chili powder and water in saucepan and bring to boil. Reduce heat, simmer until chilies are soft, about 15 minutes. Remove from heat, cool. Puree the mixture in a food processor or blender. Add salt; mix well. Set aside.
Preheat oven to 300°F. Heat olive oil in large skillet over high heat. Before cooking, pat the beef dry. In batches, add beef, in one layer, making sure to allow air space around each piece of meat. Cook until browned on one side, turn and brown second side. Transfer meat to a bowl or plate. Continue with cooking in batches until all meat is browned. Transfer all beef to the bowl or plate.
Add onions to the skillet, with the salt. Cook until the onions are translucent, about 3 to 4 minutes.
Return the meat to the pan. Add tomatoes, oregano, and chili sauce. Bring to boil, reduce heat to below simmer. Cover with parchment paper and then foil, pressing foil down onto surface of chili. Top with tight-fitting lid.
Place in preheated oven, and braise beef until very tender, 4 to 4-1/2 hour