Ingredients:

For the Beef:

• 3 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder

For the Chile Sauce:

• 4 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 3 cups beef broth
• ½ onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tsp salt

For the Mexican Rice:

• 1 ½ cups long-grain white rice
• 2 tbsp vegetable oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups chicken broth
• ½ cup tomato sauce

½ tsp cumin

• ½ tsp salt

For Garnish & Assembly:

• ½ cup chopped white onion
• ¼ cup chopped cilantro
• 3 radishes, sliced
• 1 lime, cut into wedges

Instructions:

• Prepare the Chile Sauce:  Heat a dry skillet over medium heat. Toast the dried chiles for 1–2 minutes until fragrant.  Place chiles in a bowl, cover with hot water, and soak for 15 minutes until soft.  Blend soaked chiles with beef broth, onion, garlic, cumin, oregano, paprika, apple cider vinegar, and salt until smooth. Strain for a silky sauce.
• Cook the Beef:  Heat oil in a Dutch oven over medium-high heat. Season beef with salt, black pepper, and garlic powder.  Sear beef in batches until browned. Remove and set aside.  Pour the blended chile sauce into the pot, scraping up browned bits. Bring to a simmer.  Return the beef to the pot, cover, and cook on low for 2.5–3 hours (or 6–8 hours in a slow cooker) until fork-tender.
• Make the Mexican Rice:  Heat oil in a pan over medium heat. Add rice and stir until golden.  Add onion and garlic, cooking until softened. Stir in chicken broth, tomato sauce, cumin, and salt.  Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until fluffy.
• Serve & Assemble:  Serve Chile Colorado alongside the Mexican rice.  Garnish with chopped onions, cilantro, radish slices, and lime wedges.