Chile Colorado Iii Recipes

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!

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:

• Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
• Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.

CHILE COLORADO II

Steps:

• Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.