Colorado Chili Meatloaf Food

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COLORADO CHILI MEATLOAF



Colorado Chili Meatloaf image

Make and share this Colorado Chili Meatloaf recipe from Food.com.

Provided by loof751

Categories     Meat

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons chili powder
2 teaspoons oregano
2 teaspoons minced garlic
2 teaspoons salt
2 teaspoons ground cumin
1 medium red bell pepper
1 medium onion
2 jalapeno peppers
1 (28 ounce) can italian crushed tomatoes
1 1/2 lbs ground beef
1/2 lb ground sausage
1 cup breadcrumbs
2 eggs
1 cup frozen corn
3 green onions
8 ounces cheddar cheese, grated

Steps:

  • Peel and dice the onion. Remove core and seeds from red pepper and jalapenos and dice. Thinly slice the green onion.
  • In a large skillet heat the olive oil. Add diced onion, red pepper, jalapenos, garlic, chili powder, salt, oregano, and cumin and saute 1 minute. Drain crushed tomatoes and add to skillet. Cover, reduce heat to low and cook about 10 minutes. Remove from heat and cool to room temperature.
  • In a large bowl, combine beef and sausage. Add tomato mixture, bread crumbs, eggs, corn, and green onions and mix well.
  • Press meat mixture into 2 9x5 inch loaf pans.
  • Bake at 350 degrees for 50 minutes.
  • Remove from oven and pour off any pan juices. Top evenly with cheddar cheese and return to the oven for about 4 minutes, until cheese melts.

Nutrition Facts : Calories 636.7, Fat 43.4, SaturatedFat 17.1, Cholesterol 181.4, Sodium 1526.5, Carbohydrate 25.1, Fiber 4, Sugar 6.3, Protein 37

ALF'S "COLORADO RED"



Alf's

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield Thirteen 6-ounce servings

Number Of Ingredients 15

4 pounds beef tri-tip roast, cubed
Shortening
4 tablespoons onion powder
1 tablespoon garlic powder, plus 1/2 tablespoon and 1 1/4 teaspoons
1 tablespoon New Mexico chili powder, plus 4 more tablespoons
2 tablespoons California chili powder, plus 3 more tablespoons
1 tablespoon chili powder, plus 1 tablespoon (recommended: Gebhardt's)
1 cup tomato sauce
2 1/2 cups (20 ounces) beef broth
2 1/2 cups (20 ounces) chicken broth
1 tablespoon New Mexico hot chili powder
2 tablespoons ground cumin, plus 3 more tablespoons
Dash seasoning salt
Dash hot pepper sauce
Salt

Steps:

  • In a large pot, brown meat in shortening. Drain or rinse meat and return meat to chili pot. Add onion powder, 1 tablespoon garlic powder, 1 tablespoon New Mexico chili powder, 2 tablespoons California chili powder, chili powder, tomato sauce, and beef and chicken broths. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours.
  • Add New Mexico hot chili powder, 1 tablespoon California chili powder, 2 tablespoons New Mexico chili powder, 1/2 tablespoon garlic powder, 2 tablespoons cumin, and seasoning salt. Simmer for an additional 30 minutes. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Add water to reach desired consistency and then simmer for 30 minutes. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder. Taste, and adjust seasoning with hot sauce and salt. Simmer for 15 more minutes and then serve.

COLORADO CHILI



Colorado Chili image

Provided by Sandra Lee

Categories     main-dish

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons olive oil
1 small red onion, finely diced
3 (4-ounce) cans diced green chiles
1/4 cup crumbled bacon
1 cup tomato puree
1 tablespoon salt-free Mexican seasoning
1/2 teaspoon chili powder
1/2 cup low-sodium beef stock
1 scallion, sliced

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

CHILI MEATLOAF



Chili Meatloaf image

Quick and easy to make yet SO packed with flavor! Serve with buttery mashed potatoes and crisp green beans.

Provided by MMers

Categories     Meat

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 egg
1/2 cup breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 large onion, chopped
1 sweet red peppers or 1 green pepper, chopped
1 tablespoon chili powder
1 cup drained red kidney beans
1/2 cup salsa
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, beat egg with a fork.
  • Add bread crumbs, salt and pepper.
  • Gently mix in ground beef.
  • Set aside.
  • In a large frying pan, heat oil on medium-high heat.
  • Add onion; cook for 5 minutes or until softened.
  • Add sweet pepper and chili powder.
  • Cook for another 4 minutes.
  • Let cool slightly and then add to beef mixture.
  • Add kidney beans and salsa.
  • Pack into an 8 by 4 inch loaf pan.
  • Bake in preheated 350F (180C) degree oven for 60-75 minutes.
  • Drain off fat.
  • Sprinkle cheddar cheese on top of meatloaf and return to oven for 5-7 minutes or until cheese is bubbly.

CHILE COLORADO



Chile Colorado image

I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.

Provided by VARISSUL

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h30m

Yield 12

Number Of Ingredients 9

9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
½ cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water

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.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 6.3 g, Cholesterol 136.1 mg, Fat 41.6 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 15.9 g, Sodium 624.3 mg, Sugar 1 g

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