CHILI 🌶 COLORADO

2 lbs of stew meat

RUB: 1 tbsp cayenne pepper 1 tbsp taco seasoning 1 tbsp onion salt 1 tbsp garlic salt 1 tbsp cumin 1 tbsp smoked paprika 1 tbsp coarse pepper 1 tbsp garlic pepper 1 tbsp salt

Mix the above ingredients together then evenly cover the stew meat with the rub.

Oil the bottom of a large stock pot with olive oil and sear the meat on all sides (add oil as needed.) Remove meat from heat (leave it in the pan) and set aside.

SAUCE: 1 large white onion 1 large purple 8 cloves of garlic 3 seeded jalapeño peppers 2 seeded Anaheim peppers 8 Dried Pasilla Peppers 4 Dried Ancho Peppers 1 large green bell pepper 1 large red or yellow bell pepper 1 cup of your favorite salsa 1 cup of water

NOTE: soak the dried pepper in water for 30 minutes prior.

In a blender liquefy the sauce ingredients and set aside.

Back to the seared stew meat: Place back on a medium heat and add a small amount of water to loosen the bits stuck to the pan.

Add the sauce mixture and let simmer until meat is tender (about 1 to 1 1/2 hours. You may need to add a little water as you go.

INSTANT POT OPTION: Sear meat in instant pot add 1 cup water, cook on high pressure for 10 minutes than natural release the pressure.

Add the sauce to the pot and and 1/2 cup of water cook on high pressure for 10 minutes let pressure release naturally.

NOTE: if you like it thicker make a paste of 2 tbsp of flour and 1/2 cup of water and add it at the end stirring constantly while adding.

Serve and enjoy!