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Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

Authentic tasting chili colorado. Growing up in the southern San Joaquin valley of California, I have eaten some great Mexican food and when I moved to upstate New York, I missed the great restaurants in the valley. To cook up a little taste of home, I adapted this recipe I found in a Mexican food cook book about 15 years ago. I hope you like it! Note: I serve with cheese, sour cream, tortillas, and rice.

Ingredients Nutrition

  • 2 lbs cut up chuck roast
  • oil, for browning sauce
  • 1 34 cups water or 1 34 cups beef broth
  • 14-13 cup of good quality chili powder (your chili colorado will only be as good as the quality of the chili powder you use)
  • 2 garlic cloves (or minced jarred equivalent)
  • 1 teaspoon salt
  • 1 onion, chopped
  • 1 tablespoon flour
  • 1 teaspoon crushed dried oregano
  • 12 teaspoon cumin

Directions

  1. Brown meat in oil, add water or broth, cover and simmer for 1 hour.
  2. Add chili powder to meat and broth.
  3. Mash garlic with salt to make paste.
  4. Heat 1 tblspn oil on medium heat in skillet and add garlic paste and onion.
  5. Cook onion until tender but do not brown.
  6. Add flour and cook until well mixed.
  7. Add onion mix, oregano, and cumin to meat mixture.
  8. Cover and simmer about 1 1/2 hours until tender. Taste and add more salt as needed.
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