Originally posted by Brett Roundy in the Beginner's Forum on 2/3/04
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Chili Colorado
RED CHILES WITH MEAT
Boldly seasoned with dried chiles, this chunky stew is the great granddaddy of the chili con came that has become famous north of the border. It's prepared without beans, as is preferred in Mexico.
4 ounces dried New Mexico chiles
3 cups water
1/2 cup olive oil
2 large onions, chopped
3 cloves garlic, minced or pressed
5 pounds boneless beef chuck, cut into l-1/2 inch cubes
1/2 cup all-purpose flour
1/4 cup chopped fresh cilantro (coriander)
2 teaspoons each ground cumin, ground sage, dry oregano leaves, dry rosemary, and dry tarragon
2 large cans (28 oz. each) tomatoes
1 can (14-1/2 oz.) regular strength beef broth
Garnishes (suggestions follow)
Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and water in a 2-1/2 - to 3-quart pan. Bring to a boil over high heat; reduce heat, cover, and simmer until chiles are soft (about 30 minutes).
In a blender, whirl chiles and their liquid until pureed. Rub puree through a fine wire strainer; discard residue. Set puree aside.
Heat oil in a 6- to 8-quart pan over medium heat. When oil is hot, add onions and garlic; cook, stirring often, until onions are soft (about 10 minutes). Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, for 5 minutes.
Add cilantro, cumin, sage, oregano, rosemary, tarragon, tomatoes (break up with a spoon) and their liquid, and broth. Bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring often, until meat is very tender when pierced (6 to 8 hours).
Offer garnishes to add to individual servings. Makes about 12 servings.
Garnishes. Choose from the following, arranged in separate bowls: 2 cups (8 oz.) shredded Cheddar cheese, 2 cups diced tomatoes, and 1 large onion, finely chopped.
Per serving: 810 calories, 40 g protein, 21 g carbohydrates, 64 g total fat, 158 mg cholesterol, 589 mg sodium
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Chili Colorado
RED CHILES WITH MEAT
Boldly seasoned with dried chiles, this chunky stew is the great granddaddy of the chili con came that has become famous north of the border. It's prepared without beans, as is preferred in Mexico.
4 ounces dried New Mexico chiles
3 cups water
1/2 cup olive oil
2 large onions, chopped
3 cloves garlic, minced or pressed
5 pounds boneless beef chuck, cut into l-1/2 inch cubes
1/2 cup all-purpose flour
1/4 cup chopped fresh cilantro (coriander)
2 teaspoons each ground cumin, ground sage, dry oregano leaves, dry rosemary, and dry tarragon
2 large cans (28 oz. each) tomatoes
1 can (14-1/2 oz.) regular strength beef broth
Garnishes (suggestions follow)
Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and water in a 2-1/2 - to 3-quart pan. Bring to a boil over high heat; reduce heat, cover, and simmer until chiles are soft (about 30 minutes).
In a blender, whirl chiles and their liquid until pureed. Rub puree through a fine wire strainer; discard residue. Set puree aside.
Heat oil in a 6- to 8-quart pan over medium heat. When oil is hot, add onions and garlic; cook, stirring often, until onions are soft (about 10 minutes). Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, for 5 minutes.
Add cilantro, cumin, sage, oregano, rosemary, tarragon, tomatoes (break up with a spoon) and their liquid, and broth. Bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring often, until meat is very tender when pierced (6 to 8 hours).
Offer garnishes to add to individual servings. Makes about 12 servings.
Garnishes. Choose from the following, arranged in separate bowls: 2 cups (8 oz.) shredded Cheddar cheese, 2 cups diced tomatoes, and 1 large onion, finely chopped.
Per serving: 810 calories, 40 g protein, 21 g carbohydrates, 64 g total fat, 158 mg cholesterol, 589 mg sodium