There are many different recipes for slow-cooked or braised beef out there. Chile Colorado might be the best of the best. From the deep red colors, the aromas, and rich depth of, flavor this is a dish you have to try. Low and slow, is the way to go.

Make the sauce. Cut the tops off and shake the seeds out of the dried chiles (2 de arbol, 1 pack of ancho, and 1 pack of guajillo). Toss into a pot with 3 cups of water, 1 yellow onion, and 4 cloves of garlic. Bring to a simmer to rehydrate, about 15 minutes.

Once the peppers are rehydrated, remove them from the pot and place in a food processor or blender. Save the liquid from the pot and use it to thin out the sauce until it slowly drips from a spoon. Season with 1 tsp of oregano and 2 tsp of cumin and set aside.

Prep the stew meat. Toss the stew meat in 3/4 cup of seasoned flour (ancho Chile powder, salt, black pepper, onion powder, garlic powder). Shake off excess flour and brown well in a pot in avocado oil. Pour the red Chile sauce over the browned beef with 2 cups of beef broth and 2-3 bay leaves. Bring to a simmer and cover for 2 hours.

Make Spanish rice. Combine 2 cups of Spanish rice mix in a rice cooker with 1 tbsp of olive oil and 1 (8 oz) can of tomato sauce. Mix well and fill the rice cooker to the appropriate line with chicken broth.

Serve the Chile Colorado over Spanish rice or with fresh corn tortillas.