Chili Colorado Incredible! |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I wanted a rich flavorful Chili Colorado. I took the best of all the recipes I have and came up with this. The BF is not fond of chunks of tomato or onion. I chopped the garlic and onions finely - you are welcome to leave them chunky and use chopped tomatoes if you do not have picky eaters :) This would also do well in the crock pot. Prepare the meat till step 3 and then place the meat and the tomato puree in the crock and heat on low for 6-8 hours. Ingredients:
2 lbs stewing beef (cut into 2-inch cubes) |
1 medium yellow onion, chopped |
8 -10 garlic cloves, chopped |
1/4 cup bacon bits (1/4 cup real bacon bits) |
3 tablespoons chili powder |
2 tablespoons oregano |
2 teaspoons cumin |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 -2 bay leaf |
1/4 cup lard or 1/4 cup olive oil |
2 (8 ounce) cans tomato puree |
Directions:
1. Heat large pot over high heat and melt lard/oil. Add Onions and Garlic and sauté till light golden color.
2. Add beef and all the herbs and spices. Stir the spices so they cover the meat and cook till meat is browned.
3. Add bacon bits and continue to cook on high for 3 minutes.
4. Stir in tomato puree, bring to a slow boil and then reduce to simmer for 1.5 hours stirring every 15 minutes, until meat is fork tender.
5. Serve over steamed rice, with grated sharp cheddar cheese, and sour cream.
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