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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.
- 2 lbs cut up chuck roast
- oil, for browning sauce
- 1 3⁄4 cups water or 1 3⁄4 cups beef broth
- 1⁄4-1⁄3 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
- 1⁄2 teaspoon cumin
- Brown meat in oil, add water or broth, cover and simmer for 1 hour.
- Add chili powder to meat and broth.
- Mash garlic with salt to make paste.
- Heat 1 tblspn oil on medium heat in skillet and add garlic paste and onion.
- Cook onion until tender but do not brown.
- Add flour and cook until well mixed.
- Add onion mix, oregano, and cumin to meat mixture.
- Cover and simmer about 1 1/2 hours until tender. Taste and add more salt as needed.