SLOW COOKER CHILE COLORADO BEEF BURRITOS
Steps:
- Spray your slow cooker with non-stick cooking spray.
- Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
- When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
- On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
- Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
- Broil until cheese is bubbly, about 2-4 minutes.
- Makes 6-8 burritos, depending on how full you make them.
CROCK POT CHILE COLORADO
I got this recipe from a small Kitchen Bouquet pamphlet in the '70's. It is one of my favorites when the craving for Mexican comes over me! Fairly easy to put together, and smells wonderful while cooking. Not "hot" spicy, but very savory.
Provided by davianng
Categories Stew
Time 5h20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Toss beef and 1 T. Kitchen Bouquet together in crock pot.
- Combine 2 T. flour, 2 t. salt and 1/4 t. pepper. Add to beef, mix.
- Cut green pepper and whole chiles in 1" pieces. Add to beef.
- Add tomatoes and onion.
- Combine tomato sauce, garlic, parsley, cumin and sugar. Pour over beef, mix.
- Cook 10-11 hours on low or 4-5 hours on high.
- Mix 2 T. softened butter, 2 T. flour and 1/2 t. Kitchen Bouquet into a paste. Drop into stew.
- Cook 1 more hour, stirring occassionally.
- May be eaten as a stew from a bowl with shredded Monterey Jack or cheddar cheese, or rolled in a large flour tortilla as a burrito with whatever condiments you prefer (sour cream, cheese, lettuce, onion, etc.).
- Excellent the next day!
COLORADO CHILI
Steps:
- Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
- Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
- In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
- Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion
CHILI COLORADO
Do not add beans, do not add beans, do not add beans. Serve with hot corn bread or cheesy beer muffins and queso fresco on the side.
Provided by Diana Adcock
Categories Meat
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 14
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.
CHILE COLORADO
I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
Provided by VARISSUL
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 543.7 calories, Carbohydrate 6.3 g, Cholesterol 136.1 mg, Fat 41.6 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 15.9 g, Sodium 624.3 mg, Sugar 1 g
SLOW-COOKED CHILI
This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Time 8h20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.
Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
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- Split the chilies by either tearing the tops off, or using kitchen scissors to cut them open. Remove the seeds from the peppers and discard (feel free to leave a few, if you like a spicy chili).
- You can do this in a hot pan, but I usually toast the chilies directly on a hot burner element, or over a hot burner flame. Over a medium-low temperature, toast the surface of the chilies by placing them in the flame, or directly on the burner surface. This will cause a quick blistering. Do not burn the chilies. Simply toast the surface for about 15 seconds, in a few spots around the chilies. This makes for a richer and more developed flavor.
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