Best 6 Chili Colorado The Real Thing Lol No Wimps Need Apply Recipes

CHILI COLORADO

Steps:

• Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
• Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
• Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
• Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.

CHILE COLORADO

Steps:

• Remove meat from fridge and cut into ½ inch cubes. Set aside.
• Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
• Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
• Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
• As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
• Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
• Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
• Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
• Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.

CHILI COLORADO (THE REAL THING, LOL NO WIMPS NEED APPLY!)

Steps:

• Brown the floured beef cubes in the oil. Adding more oil as necessary. Place in an large oven safe casserole.
• Mix in the garlic, oregano, and pico de gallo.
• Cover with the red chili and enchiladas sauces.
• Taste for seasoning.
• Bring to a boil on the stove.
• Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender.
• Serve with rice.

CHILI COLORADO

Steps:

• Brown meat in oil, add water or broth, cover and simmer for 1 hour.
• Add chili powder to meat and broth.
• Mash garlic with salt to make paste.
• Heat 1 tblspn oil on medium heat in skillet and add garlic paste and onion.
• Cook onion until tender but do not brown.
• Add flour and cook until well mixed.
• Add onion mix, oregano, and cumin to meat mixture.
• Cover and simmer about 1 1/2 hours until tender. Taste and add more salt as needed.

CHILI COLORADO

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.
• NOTE: Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.

CHILI COLORADO

Steps:

• Take all the chiles and seed.
• Snip with sissors and place in a medium glass bowl.
• Cover with boiling water and then cover bowl with a plate.
• Let stand for 30 minutes.
• Mean while brown bacon in a large skillet.
• Remove and add sirloin steak to the skillet and brown in bacon fat on both sides.
• Add the meats to the crock pot.
• Place the chiles and water in a food processor and whirl to very smooth.
• Strain if you want, I don't worry about it when using the processor.
• by hand is another story.
• You will need to press puree through a mesh strainer.
• Add the puree to the crock pot along with all the remaining ingredients except cilantro.
• You also want to add around 1/4 cup of the bacon fat.
• Turn your crock pot up to high, cover and cook for 1 1/2 hours.
• Turn down to low and cook for 5 1/2 hours.
• Add Cilantro and cook on low for another 30 minutes.
• The meat will fall apart as you ladle into bowls.
• Serve with hot corn bread or cheesy beer muffins.