Sun Oven Chili Colorado

  • 6 dried New Mexico red chiles
  • 6 dried ancho chiles 
  • 6 dried cayenne chiles
  • 2lb beef roast
  • 1/4cup brown sugar
  • 12oz Coca-Cola
  • salt and pepper to taste
Serves 4

Pre-Trip Preparation

Remove the stem and seeds from the dried chiles (wear latex gloves to prevent getting chile oils from getting on your fingers).  Place chilies and three to four cups of water in a large pot and simmer over medium heat for thirty to forty minutes, or until the peppers are tender.  Remove chiles from water and place in a blender with 1/2 cup of chile water.  Puree until smooth.  Transfer into an ice cube tray and freeze.  Place frozen chile puree cubes in a zipper bag and store until ready to use.

Cut beef roast into one inch cubes, trimming off any fat and silverskin.  Place beef in a plastic zipper bag until ready for use.

Cooking Instructions
Place the beef and Coca-Cola in the supplied Sun Oven enamelware cooking pot.  Place the cooking pot in the sun oven and regulate the oven temperature between 225*F and 250*F.  Cook for 4 to 5 hours, or until the beef cubes become fork tender.  Drain the cooking juices.  Mix in the chili paste and brown sugar, adding just enough water to thin to a desired consistency.  Add salt and pepper to taste.  Serve with flour tortillas and cheddar cheese.