---------------------------------------------------------------- From: Annemarie Edgell Newsgroups: rec.food.recipes Subject: Chili Colorado Followup-To: rec.food.cooking Date: 8 May 1999 05:44:35 -0600 Organization: ucsinet.com Reply-To: Annemarie Edgell NNTP-Posting-Host: llama.swcp.com Chili Colorado con Carne You can use different combinations of chiles, such as mixture of ancho, New Mexican mild, NM hot, pasilla and chipotle. 2 lbs beef chuck, cut in bite size cubes 2 Tbsp vegetable oil 2 cup water 6-8 dried chiles, break off stems and shake out seeds 2-3 garlic cloves, minced 1 medium onion, chopped 1 tsp salt 1 tsp ground black pepper 1 tsp Mexican oregano (1 1/2 tsp if not Mexican) 1/2 tsp ground cumin 1 1/2 Tbsp oil 1 1/2 Tbsp 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 cup 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 Tbsp oil in heavy skillet. Add meat and cook until browned. Add 2 cup 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 Tbsp oil until tender. Mix in salt/garlic paste and 1 1/2 Tbsp 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. Chili Colorado con Carne 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. 2 lbs beef chuck, cut in bite size cubes 2 Tbsp vegetable oil 2 cup water 6-8 dried chiles, break off stems and shake out seeds 2-3 garlic cloves, minced 1 medium onion, chopped 1 tsp salt 1 tsp ground black pepper 1 tsp Mexican oregano (1 1/2 tsp if not Mexican) 1/2 tsp ground cumin 1 1/2 Tbsp oil 1 1/2 Tbsp 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 cup 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 Tbsp oil in heavy skillet. Add meat and cook until browned. Add 2 cup 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 Tbsp oil until tender. Mix in salt/garlic paste and 1 1/2 Tbsp 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. Recipe from: http://easyweb.easynet.co.uk/~gcaselton/chile/recp-a.html -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "P&S Gruenwald" Newsgroups: rec.food.recipes Subject: Chili Colorado Followup-To: rec.food.cooking Date: 8 May 1999 05:45:06 -0600 Organization: Bluegrass Reply-To: "P&S Gruenwald" NNTP-Posting-Host: llama.swcp.com * Exported from MasterCook II * Chili Colorado Recipe By : (Gold-winning Beef Chili, O.C.Register, 8806.30) Serving Size : 1 Preparation Time :0:00 Categories : Beef Chili * Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Dried Ancho Or Pasilla Chilies 3 1/2 Cups Beef Broth -- boiling 3 Lb Boneless Beef Chuck -- cut in 1/2" cubes 2 Tbsp Vegetable Oil 1 Large Onion -- chopped 4 Large Garlic Cloves -- crushed & finely chopped 1/2 Tsp Salt 2 Tsp Ground Cumin Seed 1 Tbsp Chili Powder -- unsalted 1 Tbsp Cornmeal -- optional Ancho chilies (sometimes called pasilla chilies) are sweet and fairly mild. In this recipe, they give the chili a rich, dark color and provide a unique, slightly spicy flavor. Remove stems and seeds from chilies. Coarsely chop chilies. Place in bowl, cover with boiling beef broth and let steep for 30 minutes. Heat oil in large Dutch oven, add onion and cook, stirring constantly, until soft and lightly browned. Add garlic, salt and beef cubes. Cook, stirring constantly, just until beef loses its pink color. Strain chilies, reserving liquid and chilies. Stir 2 1/2 cups of chili liquid into beef. Stir in chili powder and ground cumin seed and bring to a boil. Reduce heat and simmer, uncovered, over medium-low heat for 1 hour, stirring occasionally. Place soaked chilies and remaining liquid in blender container, cover and blend until smooth. (If necessary, add 1/2 cup more of water to make blending easier.) Add mixture to beef and cook over medium-low heat, stirring occasionally, for 30 minutes or until meat is tender. If a thicker chili is desired, gradually stir in cornmeal 1 tablespoon at a time then cook, stirring constantly, until thickened. Taste and season with salt as desired. Remove from heat and ladle into bowls. Serve with a variety of condiments such as chopped yellow peppers, red onions, tomatoes, avocado, fresh lime juice or grated cheese. Makes twelve 1/2-cup servings Christopher Eaves-Posted to Recipelu 3/98 - - - - - - - - - - - - - - - - - - NOTES : (Gold-winning Beef Chili, O.C.Register, 8806.30) [The Chili Colorado recipe makes a nice complement to Brute Force Chili. If I'm having a big party I'll make up a batch of each. The recipe is simpler, as far as ingredients go, but the actions are more complicated. If you goof (as I did, the first time I fixed it), just remember that in the end, everything's going to be blended into a smooth mixture and poured into the same pot. It's a great recipe to have on hand when you're entertaining a friend who can't eat tomatoes. Yes, it's a tomato-free chili. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.