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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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Can't find a decent Chili Colorado up here...they all have tomato sauce in them. Chili Colorado does not have tomato sauce in it. So I made it myself. And it's good. I generally use it as a topping for tostadas, but you could eat it by itself, topped with some cheese and onions. Read more . Maybe some cornbread on the side? Ingredients:
4 - 5 dried california chilies, stemmed and seeded |
2 - 3 dried new mexico chilies, stemmed and seeded |
2 - 3 dried ancho chilies, stemmed and seeded |
2 dried pasilla chilies, stemmed and seeded |
3 cups water |
2 cloves garlic, chopped |
1 teaspoon salt |
1 tablespoon dried oregano, or more to taste |
2 teaspoons ground cumin, or more to taste |
1/4 teaspoon ground clove |
1/2 teaspoon unsweetened cocoa powder, or to taste |
chili powder, a s needed to adjust final product (i like gehardt's) |
4-5 pounds beef chuck, cut into medium sized cubes, (not quite an inch, not quite a half inch, just a nice bite sized piece) |
1 - 2 tablespoons oil (i use grape-seed oil) |
note: if you can't find all the chilies, just use what you can find with the same total. this combination just gives it a nice rounded flavor. |
Directions:
1. Place the chilies in a sauce pan, cover with water and bring to a boil; reduce the heat and simmer for 5 minutes. Cover the pan; turn off the heat and allow them to stew for 30 minutes. (A lot of recipe tell you to toast the chilies before softening them. I found there is a real fine line between toasting them and ruining them; I've also found in the end product it didn't make that much of a difference, so I go for the easy and foolproof way). After at least 30 minutes, drain the chilies reserving the liquid. Place in a blender along with the garlic, salt, oregano, cumin and cloves, add a small amount of the cooking liquid and blend until smooth. Pass through a food mill using a medium disk, or push it though a fine sieve to remove any remaining seeds and the skins. (If you skip this step, you will just not have as smooth a sauce as you would if you do it, but the taste would still be o.k.). You should now have a very smooth and rich chili sauce. Set-aside.
2. Preheat oven to 325 degrees F.
3. In a large Dutch oven set over medium heat, heat the oil. Season the meat well with salt and pepper; then add it to the pot all at once, you don't want to brown the meat, you just want to take the red off of it and allow it to release its juices. Just stir the meat (it will look gray, not brown); once the meat has been cooked and is simmering in its own juices, add the chili sauce and reserved liquid from steeping the chilies. Stir in the cocoa powder. If the meat is not completely covered with liquid, add a little water or beef broth to cover completely.
4. Bring to a simmer, then cover tightly and place in the oven. Allow to cook 2 1/2 to 3 hours, or until the meat is extremely tender. Using care, remove from the oven; taste and adjust seasonings with salt, chili powder and additional chocolate, oregano or cumin, as desired.
5. Per Serving: 395 Calories; 30g Fat (12g Sat, 13g Mono, 1g Poly); 29g Protein; 1g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 305mg Sodium.
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