Chili Colorado Recipe

Name: Chili Colorado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried new mexico peppers; 6 dried arbol chiles; 6 dried ancho chiles; 4 dried chipotle chiles; 3 cups boiling water; 4 lbs sirloin, in 1 or 2 large pieces; 8 slices bacon; 1 teaspoon Mexican oregano or 1 1/2 tablespoons oregano; 1 1/2 teaspoons cumin; 1 teaspoon salt; 1 large onion; 5 -6 cloves garlic; 2 cups clear beef broth; 1/2 cup chopped cilantro

Servings: persons

8 dried new mexico peppers
6 dried arbol chiles
6 dried ancho chiles
4 dried chipotle chiles
3 cups boiling water
4 lbs sirloin, in 1 or 2 large pieces
8 slices bacon
1 teaspoon Mexican oregano or 1 1/2 tablespoons oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1 large onion
5 -6 cloves garlic
2 cups clear beef broth
1/2 cup chopped cilantro

1
Take all the chiles and seed.
2
Snip with sissors and place in a medium glass bowl.
3
Cover with boiling water and then cover bowl with a plate.
4
Let stand for 30 minutes.
5
Mean while brown bacon in a large skillet.
6
Remove and add sirloin steak to the skillet and brown in bacon fat on both sides.
7
Add the meats to the crock pot.
8
Place the chiles and water in a food processor and whirl to very smooth.
9
Strain if you want, I don't worry about it when using the processor.
10
by hand is another story.
11
You will need to press puree through a mesh strainer.
12
Add the puree to the crock pot along with all the remaining ingredients except cilantro.
13
You also want to add around 1/4 cup of the bacon fat.
14
Turn your crock pot up to high, cover and cook for 1 1/2 hours.
15
Turn down to low and cook for 5 1/2 hours.
16
Add Cilantro and cook on low for another 30 minutes.
17
The meat will fall apart as you ladle into bowls.
18
Serve with hot corn bread or cheesy beer muffins.

2198

kcal

Calories

206

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 dried new mexico peppers, 6 dried arbol chiles, 6 dried ancho chiles, 4 dried chipotle chiles, and more.

Yes, Chili Colorado falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Colorado

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