Chili Colorado

I saw this recipe demonstrated on Bon Appetit’s YouTube page and knew I had to try it. I have more meat to deal with in the freezer, so this was the perfect recipe. I am taking a recipe from Chili Pepper Madness and making some adaptations. This includes making this in a slow cooker. The recipe is fairly straight forward. What I am finding is there is plenty of protein, but nothing else. The sauce is huge. Colorado just means colored red. Using dried chilies makes for an amazing sauce, but I want something more well-balanced. We can make this a one pot meal with all of the stuff we want. Here are the original stats:

Here’s what I changed:

  • I made this into a slow cooker dish.
  • I added celery for bulk.
  • I deleted the flour to make the dish gluten free.
  • I added red bell pepper for vitamin C.
  • I added carrots for vitamin A.
  • I will also serve this over rice for carbohydrates.
  • I increased the serving from 8 to 11.

Here are the final stats:

Here is the final recipe:

20190623_161013

Chili Colorado

Serves 11

  • 6 ancho chili peppers stemmed and seeded
  • 6 guajillo peppers stemmed and seeded
  • 3 chiles de arbol stemmed and seeded
  • 1 teaspoon Mexican oregano
  • ½ teaspoon cumin
  • 1/4 teaspoon salt
  • pepper to taste
FOR THE CHILI
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 jalapeno peppers chopped 
  • 2 cloves garlic chopped
  • 3 pounds beef chuck roast cubed (1/2 cubes)
  • 1/4 teaspoon salt
  • 2 cups low sodium beef stock
  • 10 ounces red bell pepper, chopped
  • 6 large carrots, chopped
  • 6 stalks of celery, chopped
  1. Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
  2. Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
  3. 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.
  4. Strain the sauce and set aside.
  5. Heat a large pot to medium heat and add the olive oil.
  6. Add beef and brown.
  7. Add the beef to the slow cooker along with the vegetables, stock, peppers, garlic, salt, and onion.
  8. Cook on low for 8 hours.
  9. Serve.
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