Easy Chili Colorado With Beef Recipes

EASY CHILI COLORADO WITH BEEF

Steps:

• Gather the ingredients.
• Place the roast in a large pot and cover it with water.
• Simmer it for 2 to 3 hours, until it becomes fork tender. (You could also do this unattended in a slow-cooker.)
• Prepare the sauce while the beef cooks: Pick whole dried chilies that look fresh, not shriveled, with no tears or broken pieces. Rinse off any dust or grime under cool water. Pat the chilies dry, then cut the top off of each one and slit it down the middle.
• Shake out the seeds, using your fingers or a spoon to dislodge stubborn ones.
• Peel off excess veins running in a lighter-colored line down the inside.
• Heat a comal or griddle over medium-high heat and toast the dried chilies for 2 to 3 minutes, turning them often to prevent burning.
• Put the roasted chilies in a bowl and cover them with hot water; let them soak for about 30 minutes.
• Remove the chilies from the water and place them in a blender with about 1/4 cup of the soaking liquid, the tomato puree, the garlic, the oregano, and the salt; puree until smooth.
• Take the beef out of the pot; drain the water and either discard it or set it aside for another purpose.
• Heat the lard or oil in the pot over medium-high heat.
• Cut or pull the beef into bite-sized pieces.
• Fry them briefly in the oil. (This step adds flavor and texture, but you can skip it for a lower-fat version.)
• Add the broth and the blended chili-tomato mixture to the pot and simmer everything for about 30 minutes, until the flavors meld and the stew reaches your desired consistency. (Some people like a loose sauce, while others prefer to cook it longer and let it thicken.)
• Serve chili colorado with steaming hot flour tortillas and a garnish of chopped onion and chopped cilantro leaves.

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.

EASY BEEF CHILI

Steps:

• Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
• Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

CHILI COLORADO

Steps:

• Place a non-stick skillet over medium heat and once hot add the chili pepper and toast for 1-2 minutes, moving them around in the pan. Once done, remove from pan and set aside.
• Add the beef broth to a saucepan and bring to a boil, once boiling, add the chilis into the mixture, remove from heat and let them sit in the mixture for 20-30 minutes. Set aside in a bowl.
• Place a Dutch oven on the stove over medium-high heat, once hot add the oil and wait for it to shart shimmering. Once hot, season the stew meat with some salt and pepper and brown it in batches. Cook it until nicely browned on all sides.
• In the meantime, transfer the broth and chili mixture to a blender. Add the onion, garlic, tomato paste, cumin, paprika, oregano, sugar, salt, and pepper and blend until smooth.
• Add the mixture to the beef, stir and bring to a gentle boil. Add the bay leaves.
• In the meantime, preheat oven to 300 degrees F.
• Turn off the stove heat, cover the pot and transfer it to the oven for 2 hours or until the beef is fall apart tender.
• Discard the bay leaves and serve with beans or rice.

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:

• 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.