Chili Colorado

Red chili Sauce:

1. Heat 2 cups of broth then submerge the chilis in the broth and cover for about 3 minutes.
2. Place the chilis, the roasted tomato, and the liquids from both in a food processor and blend until smooth.
3. Chili beef stew: In a large pot or Dutch oven, brown the beef or turkey over medium heat in a single layer (this may be done in batches).
4. Transfer the meat to a plate leaving any excess fat.
5. Add the diced onion and minced garlic to the pot and sauté for a few minutes until softened.
6. Add the cumin, oregano, and all spice.
7. Add  the meat back to the pot Stir in the remaining broth, Red chili Sauce, salt, and pepper.
8. Bring the mixture to a boil, then reduce the heat to low.
9. Cover and simmer for about 1.5 hours, stirring occasionally.
10. Taste and adjust seasonings as needed.
11. Set aside 1/4 cup of the liquid to use in the masa marina slurry
12. At this point you can add the pot to the oven at 350 degrees for 1.5 hours until the beef is tender Or you can add it to a slow cooker and cook on low 7-8 hours or high for 4-5 hours.
13. After The Beef Is Tender make a Masa Harina Slurry: In a small bowl, mix the masa harina with 1/4 cup of the cooking liquid (beef juices) until the mixture is smooth.
14. Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 - 15 minutes).
15. Check for seasoning and add salt and pepper if needed.
16. Serve.
17. Garnish with Chopped fresh cilantro Chihuahua cheese Dollop of plain yogurt.