Chili Colorado - cooking recipe

Ingredients

6 dried California chilies
2 lb. beef chuck, cubed and fat removed
3 Tbsp. flour
1/4 c. oil
1 tsp. oregano
1 1/2 c. beef stock
salt to taste
2 cloves garlic, crushed
1/4 tsp. cumin

Preparation

Soak chilies in hot water 35 to 40 minutes until softened. Drain.
Remove seeds and discard.
Grind chilies in amount of beef stock to make a paste. Dredge meat cubes in flour mixed with salt. Brown meat on all sides in hot oil.
Add garlic, oregano and cumin.
Pour remaining beef stock into chili paste and add to meat.
Cover until tender, about 2 hours.
Makes 4 to 6 servings.