I am so mad at myself! A few weeks ago one of my foodie friends
posted a recipe for Chili Colorado. I thought I saved the recipe to try
and by-jingos (as my MIL is apt to say)...I cannot find it. So after a
little research on my own, I came up with my own recipe. It's IT Guy's
thing he loves to order when we go out for Mexican food. He loves that
dark red chili flavor. I have to say...and he did, too...this turned out
pretty good. I think next time I'm going to add some chili powder along
with the re-hydrated chiles, but IT Guy said this was a keeper for
sure!
Chili Colorado
1 2 – 3 pound chuck roast
1 medium onion - sliced
1 ½ cups beef broth
1 8-ounce can tomato sauce
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
8 dried New Mexico chiles – rehydrated
Hot water for rehydrating the chiles
About 1/2 cup water - divided use
Place dried chiles in a medium sized bowl and cover with hot water. Set aside for 30 minutes. After chiles have rehydrated, pat dry. Slit open and remove the seeds and chop off the stems. Pulse in a food processor with 1/4 cup water until smooth. Strain mixture through sieve with 1/4 cup water to remove skins and seeds.
Place roast in crock pot and add sliced onions.
In a small bowl, combine beef broth, tomato sauce, garlic, oregano, cumin, salt and pepper. Whisk until smooth then add the chili paste and stir. Pour mixture over roast in crock pot and allow to cook on low 6 – 8 hours or until meat is fork tender.
Serve with rice or flour tortillas.
Chili Colorado
1 2 – 3 pound chuck roast
1 medium onion - sliced
1 ½ cups beef broth
1 8-ounce can tomato sauce
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
8 dried New Mexico chiles – rehydrated
Hot water for rehydrating the chiles
About 1/2 cup water - divided use
Place dried chiles in a medium sized bowl and cover with hot water. Set aside for 30 minutes. After chiles have rehydrated, pat dry. Slit open and remove the seeds and chop off the stems. Pulse in a food processor with 1/4 cup water until smooth. Strain mixture through sieve with 1/4 cup water to remove skins and seeds.
Place roast in crock pot and add sliced onions.
In a small bowl, combine beef broth, tomato sauce, garlic, oregano, cumin, salt and pepper. Whisk until smooth then add the chili paste and stir. Pour mixture over roast in crock pot and allow to cook on low 6 – 8 hours or until meat is fork tender.
Serve with rice or flour tortillas.
The goods. Next time I'm going to add
about a tablespoon of chili powder to this.
Rehydrate
your chiles. I put mine in a bowl then
put a plate on top of them to
help keep them submerged.
I let them soak about 30 minutes.
The dried chile is on the left and the
rehydrated one is on the right.
Mix together the broth, tomato sauce, salt,
pepper, cumin, oregano and garlic.
Whizz
the rehydrated chiles through the food processor then run it through a
sieve to get a smooth sauce, discarding and chile skins and seeds. I
added 1/4 cup water to this because it was so thick. I just poured a
little bit at time into the sieve as I was straining the chile mixture.
Combine chile paste with beef broth mixture.
Put your roast in your crock pot and cover with sliced onions.
Then
pour the chile mixture over that. Cook on high
for several hours....5 -
7 should do it. As it's cooking,
break apart the meat when it gets
tender enough.
Serve over rice or plain with flour tortillas.
