Have you ever had Beef Chili Colorado? Next time you’re in the mood for chili, take my advice and try the real deal. No beans, just meat and chili sauce, served up with brown rice and tortillas.
In a large sauté pan or wide bottom pot, toast the chiles over medium heat for 1-2 minutes to bring out the flavor of the peppers. Remove from the pan until needed.
Heat a large pot or Dutch oven over medium-high heat. Add the oil and half of the meat and brown on all sides so they have a good sear, about 5-7 minutes.