Pueblo Shredded Beef Chili
Makes 4 to 6 servings
- dried Red chiles
- ancho chile
- tablespoons vegetable oil
- pounds beef shredded
- large onion, chopped
- garlic cloves,
- cups beef
- teaspoon ground pepper
Preheat oven to
Place the chiles on
a baking pan and toast for 15 minutes, or until fragrant.
Be careful no to burn chiles. Remove
the stems and seed from the chiles and crumble into a bowl.
Cover with hot water and let steep 15 minutes or until soft.
In a skillet at
moderate heat, add oil and heat. Add
and brown the shredded beef. Remove
meat and add the onion.
onions for 5 to 10 minutes or until brown.
Add the garlic and cook 2 minutes.
Place the chiles and onion mixture into a blender or food processor.
Pour in a 1-cup of broth and puree the mixture until smooth. Pour the pureed mixture through a sieve.
In a large saucepan
at moderate heat, pour in the puree mixture, shredded beef, and remaining
broth. Sprinkle the salt and
Bring to a boil and
reduce heat. Simmer
hours or until meat is tender and sauce is thick.
Do you know...
Jean Arthur (born Gladys Georgianna Greene on
October 17, 1900 in Plattsburgh, New York - died June 19, 1991 at
age 90 in Carmel, California on June 19, 1991) was an American
actress and a major film star of the 1930s and 1940s?
you know... Westerns