Mule Deer Chili Colorado

1. Chile Preparation:

   • Remove stems and seeds from dried chiles
   • Heat level: Adjust by including or removing seeds
   • Toast chiles lightly in dry skillet until fragrant

2. Chile Purée:

   • Soak toasted chiles in hot water 30 minutes
   • Blending: Purée with soaking liquid until smooth
   • Strain through coarse sieve to remove skin pieces

3. Meat Foundation:

   • Brown ground meat in batches for proper color
   • Fat rendering: Don't crowd pan, render fat properly
   • Season with cumin, oregano, salt, pepper

4. Chile Integration:

   • Add chile purée to browned meat
   • Consistency: Should coat meat but not be soupy
   • Simmer 2-3 hours for flavor development

Authentic Service: With warm flour tortillas, no beans Garnish: Chopped onions, grated cheese, Mexican crema