Name: Chili Colorado
Ingredients: 12 dried ancho peppers or dried mild New Mexico red peppers finely chopped; 4 dried chipotle peppers or 4 canned finely chopped; 3 cup water; 1/2 cup finely chopped onion; 1 tbs snipped fresh oregano or 1 tsp dried; 3 cloves of garlic minced; 1 tbs olive oil; 1 1/2 cup chopped tomatoes; 1/4 tsp salt; 1/4 tsp ground cumin

Chili Colorado

Ingredients

12 dried ancho peppers or dried mild New Mexico red peppers finely chopped
4 dried chipotle peppers or 4 canned finely chopped
3 cups water
1/2 cup finely chopped onion
1 tbs snipped fresh oregano or 1 tsp dried
3 cloves of garlic minced
1 tbs olive oil
1 1/2 cup chopped tomatoes
1/4 tsp salt
1/4 tsp ground cumin

Instructions

Cut up peppers, discard stems and seeds. Bring water to boil, remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. DO NOT DRAIN. Meanwhile in a large skillet, cook onion, oregano and garlic in hot oil for 3 minutes. Remove from heat and set aside. Place half of the undrained peppers and ha;f of the chopped tomatoes in a food processor and process until nearly smooth. Strain through a fine sieve to remove any stems or seeds from tomatoes and peppers. Repeat this process with the remaining peppers and tomatoes. Add to onion mixture in skillet along with salt and cumin. Bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes. Serve with huevos rancheros, grilled meats and poultry.