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
COLORADO BUFFALO CHILI
This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.
Provided by Cornpop
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 8h40m
Yield 6
Number Of Ingredients 16
Steps:
- Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
- Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 29.8 g, Cholesterol 39 mg, Fat 2.8 g, Fiber 9.9 g, Protein 22.3 g, SaturatedFat 0.6 g, Sodium 725.5 mg, Sugar 3.8 g
SLOW-COOKER BUFFALO CHICKEN CHILI
Provided by Katie Lee Biegel
Categories main-dish
Time 4h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
- In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
- Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.
COLORADO CHILI
Steps:
- Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
- Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
- In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
- Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion
BUFFALO CHILI
Make and share this Buffalo Chili recipe from Food.com.
Provided by JubalHarshaw
Categories Wild Game
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash and soak beans in BIG pot.
- Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet.
- Add buffalo meat and cook until brown.
- Rinse beans, and then add water and beef broth in bean pot.
- Add contents of skillet to bean pot.
- Add the rest of the ingredients to the big pot.
- Cook for about 3 hours.
BISON CHILI
This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.
Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CHILI COLORADO
This very authentic version of Chili Colorado was submitted by CoffeeHeaven on Allrecipes.com. My family and I are huge Mexican Food fans and I'm always on the lookout for the most authentic recipes I can find. This chili has no tomatoes or beans. If you decide to add beans, do it after the chili is finished.
Provided by Happy Hippie
Categories Roast Beef
Time P7DT22h20m
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.
- NOTE: Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.
Nutrition Facts : Calories 541.4, Fat 40.5, SaturatedFat 15.5, Cholesterol 130.4, Sodium 825.6, Carbohydrate 5.9, Fiber 0.6, Sugar 0.7, Protein 36
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