Beef Chile Colorado

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• 9 each New Mexico dry chiles (stems and seeds removed)
• 3 cups water (divided)
• 3 tablespoons vegetable oil
• 4 pounds boneless beef chuck roast (cut into 2 inch cubes)
• 1/4 cup flour
• 2 teaspoons Kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1 each yellow onion (chopped)
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 4 cloves garlic (minced)
• 1 cup beef stock

1. Add chiles and water to a large dutch oven on high heat and bring to a boil.
2. Turn off the heat and leave covered for 30 minutes.
3. Blend the chiles with 1 cup of the water until smooth.
4. Strain the mixture to make sure none of the skin is left in the mixture.
5. Add the sauce back to the pot with the rest of the water.
6. In a large skillet add the oil on high heat.
7. Toss the beef with the flour, salt and pepper.
8. Cook on all sides until well browned.
9. Add the beef to the pot with the chiles.
10. In the skillet add the onions and cook until translucent, about 4-5 minutes then add in the garlic and stir, cooking for another 1 minute.
11. Add in the oregano, cumin, coriander, cinnamon and cayenne and stir well to coat.
12. Cook the spices for 30 seconds then move the whole mixture into the pot along with the beef broth.
13. Bring to a boil on high heat.
14. Reduce to a simmer and cook, uncovered, for 2 hours or until the meat is completely fall apart tender and the sauce has cooked down and thickened.