Here you go Naomi, you can get the Chilles from The Cool Chile Company by mail order.
Chilli Colorado
50g Dried New Mexico chilles
300ml Water
Olive oil
1 Large onion, chopped
3 Cloves garlic, crushed
1kg Beef, cut into 1 ½ inch cubes
3tbs Flour
1 bunch Coriander, chopped
2tsp Ground Cumin
1tsp each Ground cloves, Dried Oregano, Dried Rosemary, Dried Tarragon
2 Tins choped tomatoes
250ml Beef stock
Rinse chilles and remove seeds and stalks, Put into a saucepan with water and bring to the boil, reduce heat and leave to simmer for 30 mins.
Blitz the chilles and the water until smooth and then pass through a sieve.
Heat the oil in a large sautepan and add the onion and cook gently until soft, add the crushed garlic and cook for a further minute or two.
Sprinkle flour over the beef and add to the pan seal on all sides.
Add the puree and cook for five minutes.
Add spices and herbs, tomatoes and stock, bring to a boil and reduce to a gentle simmer. Cook uncovered for 3hrs or until beef is tender.
Serve with garnishes of grated cheese, chopped fresh toms, chopped onion.