Chile Con Carne Aka Chili Colorado Food

CHILE COLORADO

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.

RED MEAT CHILI: CARNE CHILI COLORADO

Steps:

• Preheat the oven to 500 degrees F.
• On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
• In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
• In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
• Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
• Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
• Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.

CHILE COLORADO

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.

CHILI COLORADO - RECIPE

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!

SALSA DE CHILE COLORADO

Steps:

• Heat a comal or a cast iron skillet over medium heat until a drop of water sizzles on contact. Remove the stems and seeds from the chiles and wipe them clean with a dry cloth. Place them on the comal and toast them, just until their aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover them with boiling water. Let them soak until softened, about 10 minutes. Drain the chiles and discard the liquid. Place the chiles, oregano, garlic, and the 2 cups of water in a blender and blend to a smooth puree. Add more water if the sauce is too thick. Place the oil in a medium size saucepan. Heat the oil over medium high heat until it is rippling. Add the flour and cook, stirring constantly, until golden. Add the chile puree and salt to the pan and reduce the heat to low. It may splatter as you pour it in, so be careful. Cook, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. Finish the sauce with the sugar and vinegar. Store, tightly covered, in the refrigerator up to a week or indefinitely in the freezer.

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

Steps:

• Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
• Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
• Add the Enchilada Sauce, garlic puree and oregano.
• Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
• I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

CHILE CON CARNE (AKA CHILI COLORADO)

Steps:

• 1. In a medium pot bring to boil the 3 cups water and chiles. Remove from heat and allow the chiles to sit in water for about 30-40 min. Strain the chiles over a bowl to reserve the liquid.
• 2. In a food processor or blender put the chiles and a bit of the liquid and puree, adding more liquid if needed, until a sauce is formed. (better to start out with less and add it then to add too much in the beginning). Remove any tough skins left in sauce.
• 3. In a small ramekin mix together garlic, oregano, cinnamon, cayenne, cumin and coriander. Stir into chile "sauce" and set the sauce aside.
• 4. Combine flour, salt and pepper and sprinkle over the beef.
• 5. In a large stockpot heat olive oil to medium and sautee onion until soft. Add beef chunks and cook until just browned. Stir in chile sauce mixture. Add beef broth/stock or water until beef is covered.
• 6. Reduce heat to lowest setting and simmer for 3 hours.
• 7. Serve with chopped green onion, shredded cheese and tortillas.

CHILE COLORADO

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.

CHILI CON CARNE (COLORADO

Steps:

• Boil the meat until tender. Save the liquid (broth) for later on.
• Saute the onion in the olive oil and add the beef to brown.
• Add all the other ingredients and simmer for at least 30 minutes with the pot covered.
• Add the Masa Harina to thicken if required.

CHILI COLORADO

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.