Chili Colorado The Real Thing Lol No Wimps Need Apply Food

CHILI COLORADO (THE REAL THING, LOL NO WIMPS NEED APPLY!)

Steps:

• Brown the floured beef cubes in the oil. Adding more oil as necessary. Place in an large oven safe casserole.
• Mix in the garlic, oregano, and pico de gallo.
• Cover with the red chili and enchiladas sauces.
• Taste for seasoning.
• Bring to a boil on the stove.
• Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender.
• Serve with rice.

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!

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.

BEEF CHILE COLORADO

Steps:

• In a large sauté pan or wide bottom pot, toast the chiles over medium heat for 1-2 minutes to bring out the flavor of the peppers. Remove from the pan until needed.
• Add olive oil to the hot pan and sauté the onions for 2-3 minutes then add in the garlic and continue to sauté for 1 minute.
• Add the toasted chiles, fire-roasted tomatoes, seasonings and beef stock to the pan.
• Bring the mixture to a gentle boil. Turn off heat, cover the pot and let it steep for 45 minutes.
• Reserve one cup of the stock. Add the remainder of the ingredients to a blender and blend until smooth at the highest setting. Add additional liquid if the mixture is too thick for your blender. Reserve the remainder of the liquid till needed.**Depending on the power of the blender it may completely puree all the ingredients. If it has bits and pieces remaining, run the sauce through a sieve to take out and pieces that didn't get pureed.
• Heat a large pot or Dutch oven over medium-high heat. Add the oil and half of the meat and brown on all sides so they have a good sear, about 5-7 minutes. Transfer the browned beef into a bowl and repeat the process with the remaining uncooked meat.
• When all the beef has browned, return all the meat to the pot. Add in the red chile sauce, and reserved beef broth. Stir to combine and bring the mixture to a boil. Once the mixture has begun to boil, reduce the heat to simmer. Cover the pot and continue to simmer for 2 hours.
• Uncover, taste and reseason as necessary.
• Mix the masa harina with 2 tablespoons of the broth from the pot to make a slurry. Add the slurry back into the pot and mix well.
• Raise to medium heat and cook for another 15 to 30 minutes, until the sauce has reduced and thickened slightly. If you prefer a thicker sauce, cook longer.
• Serve with rice, tortillas and beans and enjoy!

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.

CHILI 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.
• NOTE: Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.

CHILI COLORADO

Steps:

• Take all the chiles and seed.
• Snip with sissors and place in a medium glass bowl.
• Cover with boiling water and then cover bowl with a plate.
• Let stand for 30 minutes.
• Mean while brown bacon in a large skillet.
• Remove and add sirloin steak to the skillet and brown in bacon fat on both sides.
• Add the meats to the crock pot.
• Place the chiles and water in a food processor and whirl to very smooth.
• Strain if you want, I don't worry about it when using the processor.
• by hand is another story.
• You will need to press puree through a mesh strainer.
• Add the puree to the crock pot along with all the remaining ingredients except cilantro.
• You also want to add around 1/4 cup of the bacon fat.
• Turn your crock pot up to high, cover and cook for 1 1/2 hours.
• Turn down to low and cook for 5 1/2 hours.
• Add Cilantro and cook on low for another 30 minutes.
• The meat will fall apart as you ladle into bowls.
• Serve with hot corn bread or cheesy beer muffins.