Dutch Oven Chili Colorado Recipes

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CHILI COLORADO



Chili Colorado image

Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!

Provided by E. Nigma

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 lbs beef shoulder, cut into 1-inch cubes
1/2 cup flour
4 tablespoons oil
5 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
6 ounces tomato paste
2 cups water
salt and pepper

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.

Nutrition Facts : Calories 155.2, Fat 9.8, SaturatedFat 1.3, Sodium 267.3, Carbohydrate 15.8, Fiber 2.5, Sugar 3.7, Protein 3

DUTCH OVEN CHILI COLORADO



Dutch Oven Chili Colorado image

No beans, no tomatoes. Dutch oven recipe for Chili Colorado (adapted from The Complete Meat Cookbook by Aidells and Kelly).

Provided by AllieGeekPi

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 3h5m

Yield 12

Number Of Ingredients 11

4 ancho chiles
4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces
1 pinch salt and freshly ground black pepper to taste
2 medium onions, coarsely chopped
6 cloves garlic
¼ cup ground red chile pepper
2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon dried oregano
½ teaspoon ground coriander
1 cup Mexican beer, or more as needed

Steps:

  • Soak the ancho chiles in boiling hot water to cover for 1 hour.
  • While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
  • Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
  • Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
  • Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
  • Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 7.6 g, Cholesterol 68.7 mg, Fat 17.9 g, Fiber 2.9 g, Protein 19.1 g, SaturatedFat 6.8 g, Sodium 447.7 mg, Sugar 0.8 g

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Top Asked Questions

What's the best way to cook chili in Dutch oven?
To avoid clumping, don’t add them all at once. Put the Dutch oven back on the burner over medium heat. Do a little dance and sing “sprinkle and stir,” “sprinkle and stir,” and “sprinkle and stir” until they’ve all been incorporated and mixed in well.
What's the best way to cook chile colorado?
Discard the solids. In a large bowl, add the beef, flour, salt and pepper. Toss together to coat. Heat a large pot or dutch oven, heat the oil over medium-high heat. Add in half of the meat and brown on all sides so they have a good sear, about 5 minutes.
What kind of chilies are in chile colorado?
Chile Colorado is a rich, bold, aromatic stew made of tender chunks of beef simmered in a dynamic red chile sauce made from dried Mexican chilies. It is one for the recipe binder!
How to cook ground beef in a Dutch oven?
Heat a large pot or dutch oven, heat the oil over medium-high heat. Add in half of the meat and brown on all sides so they have a good sear, about 5 minutes. Transfer the browned beef into a bowl and repeat the process with the remaining uncooked meat. Once the second batch of meat has browned, return all the meat into the pot.

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