Chili Colorado

Start by removing the stems and seeds from the dried ancho and guajillo chilies. In a dry skillet over medium heat, toast the chilies for about 2-3 minutes until fragrant, turning occasionally to prevent burning.

Once toasted, place the chilies in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until softened. Drain and set aside.

In a blender, combine the soaked chilies, onion, garlic, cumin, and about 1 cup of beef broth. Blend until smooth to create a chili sauce.

Cut the beef chuck roast into 1-inch cubes. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes.

Once the beef is browned, pour in the blended chili sauce and the remaining beef broth. Stir well to combine and scrape up any browned bits from the bottom of the pot.

Season the chili with salt and black pepper. Bring to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the beef is tender, stirring occasionally.

Once the chili is cooked, taste and adjust seasonings if necessary. Stir in lime juice before serving.