Chili Colorado

4 Cups chicken broth
6 Dried large red Anaheim chili peppers, stems & seeds removed
3 Dried Ancho chili peppers, stems & Seeds removed
2 Pounds beef stew meat
1 Tablespoon white rice flour
1/2 Teaspoon salt, or to taste
1/4 Teaspoon pepper, or to taste
2 Tablespoons olive oil
1/2 Medium white onion, chopped
1 Jalape�o pepper, seeded & coarsely chopped
6 Garlic cloves, minced
2 Teaspoons ground cumin
2 Teaspoons dried oregano
1 Tablespoon lime juice
To serve (optional)
Mexican rice
Sliced radishes
Sliced jalape�o peppers
Cilantro leaves
Lime wedges

In a stockpot or Dutch oven, bring the chicken broth to a boil. As the broth heats, tear the chili peppers into large pieces and place them in a large bowl. Once the broth is boiling, add it to the bowl of peppers. Loosely cover with a towel and steep for 20 minutes to soften the peppers. Rinse out the Dutch oven.
About 10 minutes before the peppers are softened, prepare the meat and aromatics. Toss the beef with the flour, salt, and pepper. Heat the oil in the Dutch oven over med/high heat until shimmering, about 1 minute. Add the beef pieces and brown, about 5 minutes turning occasionally. Remove the beef and set aside then reduce heat to medium and saut� onions until softened stirring occasionally.
As the onions soften, blend the sauce. Pour the reconstituted peppers, chicken broth, and jalape�o into a blender and blend until smooth, set aside.
Once the onions are soft, add the garlic, cumin, and oregano. Saut� until aromatic, about 30 seconds, then return the beef (and its accumulated juices) to the Dutch oven. Through a strainer, pour the sauce into the Dutch oven. Discard the solids that accumulate in the strainer. Bring to a simmer, cover and reduce heat to low. Simmer until the beef is tender, about 45 minutes.
When the beef is ready, uncover and add the lime juice and taste; add salt and/or pepper if needed. Increase the heat to medium and simmer uncovered until slightly thickened, about 5-10 minutes.