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:
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
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Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
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Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
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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.
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Strain the sauce and set aside.
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Heat a large pot to medium heat and add the olive oil.
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Add beef and brown.
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Add the beef to the slow cooker along with the vegetables, stock, peppers, garlic, salt, and onion.
- Cook on low for 8 hours.
- Serve.
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