Recipe: Pueblo Shredded Beef Chili for Linda

PUEBLO SHREDDED BEEF CHILI

6 dried red chiles
1 dried ancho chile
2 tablespoons vegetable oil
2 pounds cooked beef, shredded
1 large onion, chopped
3 garlic cloves, minced
3 cups beef broth
1/2 teaspoon black pepper
1/2 teaspoon ground red pepper

Preheat oven to 250 degrees F.

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. Drain.

In a skillet at moderate heat, add oil and heat. Add and brown the shredded beef. Remove meat.

Add onion and saute 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 pepper. Bring to a boil and reduce heat. Simmer for 1 1/2 hours or until meat is tender and sauce is thick.

Servings: 4-6