Zesty Colorado Chili Recipes

CHILI COLORADO - RECIPE

Steps:

• Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
• Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
• Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
• Strain the sauce and set aside.
• Heat a large pot to medium heat and add the olive oil.
• Add the onion and peppers and cook until softened, about 5 minutes.
• Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
• Add the garlic and coated beef to the pan. Brown the beef on all sides, about 5 minutes or so.
• Add the red sauce and stock and bring to a quick boil.
• Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better.
• If you'd like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
• Serve!

ZESTY COLORADO CHILI

Steps:

• Cut sausage into 1/2-in. pieces. Trim pork and cut into 1/2-in. pieces. , In a 5-qt. kettle or Dutch oven, cook sausage, pork and beef over medium heat, until sausage and beef are no longer pink and the pork juices run clear; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onions, green pepper and garlic in reserved drippings until tender. Add the next 12 ingredients. Return meat to the pan; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the beans and heat through.

ZESTY CHICKEN CHILI

Steps:

• In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Add chiles, bell pepper, onion and garlic; cook 8 minutes, stirring occasionally, until tender.
• Stir in remaining chili ingredients. Heat to boiling; reduce heat to low. Simmer 1 hour, stirring occasionally. Serve with desired toppings.

COLORADO BUFFALO CHILI

Steps:

• Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
• Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

ZESTY CHILI

Steps:

• In large skillet over medium-high heat, brown the ground beef. Drain beef and return to the skillet.
• Add the onions, peppers, garlic, chili powder and salt; cook over medium heat for 5 minutes, stirring occasionally.
• Add tomatoes, beans, mincemeat and water; simmer uncovered for 30 to 40 minutes, stirring occasionally.
• Store leftovers covered in refrigerator.

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:

• Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
• Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.