Brenda Nolen

Combine all of the dry seasonings into a bowl and mix well. Set aside.

Start by trimming off any excess fat and then dice into about 1 to 1 1/2 inch cubes.

Preheat a large stock pot to high heat. Add about 1 1/2 teaspoons of oil to your pot and wait until it just starts to smoke.

Add 1/2 of the meat and 1/2 of the seasonings and sear on all sides. This will take about 15 to 18 minutes. Transfer the cooked beef to a large bowl and set aside for now.

Repeat with the rest of the meat, seasonings and oil.

Note: The reason for two batches is so that the meat will get a good sear. Adding all of the meat at once will “steam” it. In order to get a good sear there needs to be at least some space to stir and rotate to sear all sides.

When the second batch has seared pour the first batch back in and add enough water to almost cover.

Bring it to a boil and then reduce the heat until you have a slow boil when covered.

Keep it covered and simmer for about 1 hour, stirring occasionally. You should have about the same amount of water at the end of this hour, if you notice the water evaporating just add a little more when needed.

We’ll finish simmering the meat in this beautiful sauce. You should have enough time to make the sauce while the meat is cooking.

Stem and seed the dry chilis and add them to a large bowl. Cover with 3 1/2 cups hot water to reconstitute. Soak for about 20 minutes or until soft.

Chop onions. Cut, seed and stem the fresh Anaheim chili, green pepper and jalapenos (seeds are optional) into large chunks for easy blending.

Add the reconstituted chilis, fresh veggies and “chili water” to a blender and blend until smooth. (You may have to do this in batches)

Pour the mixture into a medium to large sauce pan.

Add the seasonings and place on a burner over high heat to bring it to a boil.

Reduce the heat to about medium to medium low and simmer covered for about 30 to 40 minutes stirring occasionally.

Your Colorado sauce is ready.

Note: This is a “concentrate”, it makes about 1/2 gallon so you’ll have some left over. It freezes well for up to 3 months. Dilute with water or broth and it can be used as an enchilada sauce or for a Mexican style rice and even as a taco sauce. It can also be used to slow simmer chicken or pork.

Now that your beef has been simmering for an hour or so it should be getting soft and tender.

Add 2 to 3 cups of your sauce and stir it in.

Cover and simmer for another 1 1/2 to 2 hours.

It’s now ready.

Note: The longer you cook it the more tender it will get.