Ingredients

• 1kg - beef (boneless)
• 1/2 cup - flour (maida)
• 600g - tomato puree
• 200ml - beef stock
• 50g - dried red chillies
• 1.5 cups - water
• 1 - large onion (chopped)
• 2 - flakes garlic (crushed)
• 1 tsp - rosemary
• 1 tsp - oregano leaves, dry
• 1 tsp - tarragon, dry
• 1 tsp - clove (ground)
• 1 tsp - cumin (ground)
• 1/2 cup - coriander leaves (chopped)
• salt to taste

How to Make Chilli Colorado

• Cut the beef into 1.5 inch cubes.
• Rinse chillies, discard stem, and seeds. Combine chillies and water and bring it to a boil.
• Now, reduce the heat and cover and cook till the chillies are soft.
• In a mixer, blend the chillies and water till it is pureed. Rub the puree through a wire strainer.
• Heat oil in a pan and add onions and garlic. Cook and stir frequently until the onions are soft.
• Sprinkle meat with flour and add to the pan along with the chilli puree and stir for 10 minutes.
• Add coriander leaves, clove, rosemary, oregano, cumin, tarragon, tomato puree, salt and the beef broth.
• Bring to a boil over high heat and simmer, stirring frequently until the meat is tender.
• Serve hot, garnished with chopped tomatoes and onion.