190 hrs 20 mins
Happy Hippie's Note:
This very authentic version of Chili Colorado was submitted by CoffeeHeaven on Allrecipes.com. My family and I are huge Mexican Food fans and I'm always on the lookout for the most authentic recipes I can find. This chili has no tomatoes or beans. If you decide to add beans, do it after the chili is finished.
My Private Note
Units: US | Metric
- 1Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid.
- 2Place the chiles and some of the liquid into a blender and puree until smooth. Add more liquid as necessary to form a smooth sauce.
- 3Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- 4Cut the roast into 1 to 2 inch chunks.
- 5In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
- 6Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes.
- 7Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat.
- 8Return reserved cooked meat to the pot.
- 9Stir in pureed chile mixture.
- 10Add beef stock to just cover beef chunks or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting and simmer for 3 hours or until meat is tender.
- 11If necessary, adjust with more stock during cooking.
- 12NOTE: Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.
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Nutritional Facts for Chili Colorado
Serving Size: 1 (311 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 541.3
- Calories from Fat 364
- Total Fat 40.5 g
- Saturated Fat 15.5 g
- Cholesterol 130.4 mg
- Sodium 825.5 mg
- Total Carbohydrate 5.8 g
- Dietary Fiber 0.5 g
- Sugars 0.7 g
- Protein 35.9 g