Chili Colorado Recipe

[Kyote]

Chili Colorado Recipe




Chili Colorado is a traditional Mexican recipe of pork or beef stewed low and slow in a rich red chili sauce, hence the name "colorado", which means "colored red", not from the state of Colorado.











































Ingredients

FOR THE SAUCE

• 6 ancho chili peppers stemmed and seeded
• 6 guajillo peppers stemmed and seeded
• 2 pasilla peppers stemmed and seeded
• 3 chiles de arbol stemmed and seeded
• 1 tablespoon Mexican oregano
• 1 teaspoon cumin
• Salt and pepper to taste

FOR THE CHILI

• 2 tablespoons olive oil
• 1 small onion chopped
• 2 jalapeno peppers chopped (optional – I like the extra heat and flavor)
• 4-5 cloves garlic chopped
• 2.5 pounds beef chuck roast cut into bite-sized chunks
• ¼ cup flour
• Salt and pepper to taste
• 2 cups beef stock chicken or vegetable stock are good, too
• FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes – Rice and/or warmed tortillas, if desired

Instructions

• Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
• Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
• Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
• Strain the sauce and set aside.
• Heat the olive oil in a large pot or Dutch oven to medium high heat.
• Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
• Brown the beef on all sides, about 5 minutes. Remove to a plate and set aside.
• Reduce the heat to medium heat. Add the onion and peppers and cook until softened, about 5 minutes.
• Add the garlic and cook 1 minute, stirring a bit.
• Add the red chili sauce and stock and bring to a boil. Add the browned meat back to the pot.
• Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better, 2 hours or more for melt-in-your-mouth tender beef.
• If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
• Serve!

[Kyote]

My therapist says I have a preoccupation with vengeance. We'll see about that.

[zippy12]

My brain says that looks good but my sphincter say no way man

[SMOKE FREAK]

the name "colorado", which means "colored red", not from the state of Colorado.

Thanks. I did not know.

It's good stuff. That I do know

[Richtee]

I like some heat. You know that. But jeebus, man... my digestive tract is damn near 60... :D

[gmotoman]

I call this Guisado. Mexican food is awesome but has too many names for the same stuff.

[TKOBBQ]

Definitely sounds good. Put into the files to try.

[Kyote]

I like some heat. You know that. But jeebus, man... my digestive tract is damn near 60... :D

Ha Ha ha... you may need a tune up again. try some see you later food or even better try some health warrior oat meal. wiping yer booty is like wiping a gravel road. cures things ya know.

[Texas-Hunter]

I'm down with this.. Looks and sounds really Guud...