I picked up the strangest magazine. It is printed by Darigold and I have only seen it once before it's called Fresh: From our farms to your table. I was flipping through it and found this chili Colorado recipe and it looked yummy. The funny part is that it suggested using darigold sour cream on top but I didn't have any, so went without. Just to warn you this takes a long time to cook, so plan this one out or cook the meat one night and prepare the rest the next night- that's what I did. And yes I did have all the spices, sub if you need to. I suggest reading the recipe through- as any cook should know what they are getting themselves into.
without delay Chili Colorado:
1 pound boneless beef chuck steak or roast cut into 2 inch cubes
1 TBS dried chili powder
1 tsp dried oregano
1 tsp ground cumin
1 TBS red pepper flakes- ancho or chipoltie
1 tsp sugar
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne powder
1 tsp black pepper
1/2 tsp white pepper
2 TBS vegetable oil
Preheat the oven to 325*- prepare a large covered casserole dish by spraying with nonstick spray
- Combine the cubed beef with all the spices above. In a large skillet heat the oil on medium heat, add half the beef and brown on all sides, remove then repeat with the other half of beef. Set all beef aside.
1 yellow onion diced
2 carrots diced
2 cloves garlic minced
1 bay leaf crumbled
1 dried pasilla chili crumbled
1 pinch ground cloves
1 TBS vegetable oil
After browning the beef, add 1 TBS vegetable oil back into the skillet and saute the onion, carrots and garlic, once translucent add the spices. Mix to combine. Spread onion mixture on the bottom of prepared baking dish. Pour beef cubes over the onion mixture.
2 TBS flour
1 cup beef stock
1 cup dark beer
1/2 tsp sugar
Combine the flour, beef stock and sugar mix well. Pour over the beef cubes along with the beer.
Cover casserole dish and bake for 2- 2 1/2 hours- See told ya it's gonna take awhile!
bake till the meat is nice and tender.
What you many be asking yourself- are we done yet? Oh no just getting started!
Now to another post: Spanish Rice. It was too much to put in one post, so sorry my friends this burrito is a two parter. But well worth it! The Spanish rice is amazing wrapped up with the chili Colorado, I suggest adding some cheese and smothering with sauce. The original recipe calls for garnishing with sour cream and cilantro.