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Chili Colorado Con Carne
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    Chili Colorado Con Carne

  • 2 pounds beef chuck -- cut in bite size -- cubes
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 6 dried chiles, break off stems and shake out seeds, up to 8
  • 2 garlic cloves -- minced, up to 3
  • 1 medium onion -- chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon mexican oregano -- (1 1/2 t if not mexican)
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons oil
  • 1 1/2 tablespoons flour
  • Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c water to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.

    Heat 2 T oil in heavy skillet. Add meat and cook until browned. Add 2 c water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in 1 1/2 T oil until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 min to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.

    Here's the recipe I use. This is a Sonoran style dish and here in Tucson (just north of Sonora) *every* mexican restaurant you go to serves this dish. For variety I sometimes like to use different combinations of chiles. A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and chipotle.Rick

    From: Richard Thead
    Posted By: The Chile-Heads Recipe Collection
    Post Date:

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