Beef Red Chile

• 2 pounds Beef Chuck Roast, trimmed and cubed to 1/2" pieces
• 4 Ancho chiles
• 2 Pasilla chiles
• 2 Guajillo chiles
• 1 shallot, thinly sliced
• 2 quarts chicken stock
• 2 teaspoons kosher salt
• 2 tablespoons canola oil
• 1 medium red onion, diced
• 6 cloves garlic, thinly sliced
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano

1. Stem and seed the chiles, using scissors if desired, ending with clean, stemless chile pieces. Put the chiles and the shallot in a small pot and cover with three cups of chicken stock. Place over medium heat and cook for ten minutes. Remove, cool for ten minutes and then puree until smooth in a blender. Season the chile puree with one teaspoon of salt and set aside.
2. Season the beef with the remaining salt and set aside in the refrigerator. Heat a large pot on the stove over medium high heat and add the canola oil. Add the beef and sear for two minutes until the beef has a nice brown crust. Move the beef to a plate and add the onion to the pot. Cook, stirring every minute or so, still over medium high heat, for about three minutes. Add the garlic, the seared beef, the cumin, and the oregano. Stir well and add remaining chicken stock and the chile puree. Lower heat to a bare simmer and cook for 3 hours.
3. Remove from heat and serve with tortillas, sour cream, chopped cilantro and some lime wedges. 
   

Nutrition information per serving, 4 servings: 733 Calories; 35 g Total Fat (9.8 g Saturated Fat; 0.1 g Trans Fat; 4.4 g Polyunsaturated Fat; 15.8 g Monounsaturated Fat); 171 mg Cholesterol; 1773 mg Sodium; 39 g Total Carbohydrate; 6.9 g Dietary Fiber; 9.6 g Total Sugars; 0.0 g Added Sugars; 63 g Protein; 112.4 mg Calcium; 10.7 mg Iron; 1480 mg Potassium; 0.3 mcg Vitamin D; 1.3 mg Riboflavin; 18.6 mg Niacin; 1.6 mg Vitamin B6; 3.6 mcg Vitamin B12; 541.5 mg Phosphorus; 16.3 mg Zinc; 51.5 mcg Selenium; 222.7 mg Choline