CHILI COLORADO
Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!
Provided by E. Nigma
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
- Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
- Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
- Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
Nutrition Facts : Calories 155.2, Fat 9.8, SaturatedFat 1.3, Sodium 267.3, Carbohydrate 15.8, Fiber 2.5, Sugar 3.7, Protein 3
CHILI COLORADO - RECIPE
Chili Colorado is a traditional Mexican recipe of pork or beef stewed nice and slow in a rich red chili sauce, hence the name "colorado", which means "colored red", not from the state of Colorado.
Provided by Mike Hultquist
Categories Main Course
Time 1h5m
Number Of Ingredients 14
Steps:
- 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 a large pot to medium heat and add the olive oil.
- Add the onion and peppers and cook until softened, about 5 minutes.
- Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
- Add the garlic and coated beef to the pan. Brown the beef on all sides, about 5 minutes or so.
- Add the red sauce and stock and bring to a quick boil.
- Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better.
- 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!
Nutrition Facts : Calories 344 kcal, Carbohydrate 25 g, Protein 26 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 238 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
CHILE COLORADO
A popular Mexican stew, Chile Colorado includes tender pieces of beef simmered in a red chile sauce made from dried Mexican chiles, broth and spices.
Provided by Lauren Allen
Categories Main Course
Time 1h45m
Number Of Ingredients 20
Steps:
- Remove meat from fridge and cut into ½ inch cubes. Set aside.
- Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
- Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
- As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
- Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
- Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
- Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
- Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.
Nutrition Facts : Calories 318 kcal, Carbohydrate 18 g, Protein 35 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 529 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
CHILE COLORADO II
My mother in law got this recipe from a fire man. It is one of their favorites in the fire house, now it is one of ours. Serve with Flour tortillas, rice, and a sprinkling of cheese, if desired.
Provided by AIMEE359
Categories World Cuisine Recipes Latin American Mexican
Time 3h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 28.1 g, Cholesterol 172 mg, Fat 48.1 g, Fiber 5 g, Protein 48.9 g, SaturatedFat 17.7 g, Sodium 1645.9 mg, Sugar 9.8 g
CHILE COLORADO III
On my quest to eat for my blood type, this is my version of Chile Colorado made wheat-gluten free.
Provided by Mojito Mama
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Combine the beef cubes and 3 tablespoons rice flour in a bowl; toss to coat evenly.
- Heat the olive oil in a large skillet over medium heat. Add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. Stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. Add the chili powder and stir. Pour the beef broth over the beef mixture; mix well. Season with the sea salt. Raise the heat to medium; bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 8.4 g, Cholesterol 65.3 mg, Fat 19.4 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 5.1 g, Sodium 1058.9 mg, Sugar 0.4 g
CHILE COLORADO
This is my husband's all-time favorite Mexican chili. Truly authentic and wonderful tasting. If you decide to add beans, do it after chile is finished. It takes a bit of time to prepare, but you'll be glad you gave it a try. Enjoy!
Provided by Happy Hippie
Categories One Dish Meal
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
- Remove from heat and steep for 30 minutes to soften.
- Strain into a bowl, reserving the cooking liquid.
- Place the chiles and some of the liquid into a blender, and puree until smooth.
- Add more liquid as necessary to form a smooth sauce.
- Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- Cut the roast into 1 to 2 inch chunks.
- In a medium bowl, combine flour, salt, and pepper.
- Dredge the beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat.
- Saute onion until tender and translucent, about 5 minutes.
- Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown.
- Remove cooked meat, and continue browning remaining meat.
- Return reserved cooked meat to the pot.
- Stir in pureed chile mixture.
- Add beef stock to just cover beef chunks, or to personal preference.
- Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender.
- If necessary, adjust with more stock during cooking.
- Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream and corn and/or flour tortillas.
Nutrition Facts : Calories 323.9, Fat 15, SaturatedFat 5.7, Cholesterol 124.7, Sodium 886.2, Carbohydrate 6.4, Fiber 0.6, Sugar 0.7, Protein 41.2
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