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Ingredients
  • 9 New Mexico dry chiles - washed, with stems and seeds removed
  • 3 cups water
  • 5 pounds boneless beef chuck roast, trimmed of fat
  • ½ cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cups beef stock, or as needed
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