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Nutrition Facts
Serving Size 1 (466g) Recipe makes 8 servings The following items or measurements are not included below: arbol chiles
Calories 696
Calories from Fat 435		(62%)
Amount Per Serving		%DV
	Total Fat 48.4g	74%
	Saturated Fat 18.2g	91%
	Monounsaturated Fat 20.4g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 167mg		55%
Sodium 695mg		28%
Potassium 1349mg		38%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 4.2g	16%
	Sugars 4.3g
Protein 49.3g		98%
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Chili-No Beans About It

DiB's

Chili Colorado

Recipe #19917 | ½ day | 45 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: DiB's
Feb 18, 2002

Do not add beans, do not add beans, do not add beans. Serve with hot corn bread or cheesy beer muffins and queso fresco on the side.

SERVES 8 (change servings and units)

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

Directions

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.

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Browse similar recipes by category

Course > Main Dish > Chili
Main Ingredient > Meat > Beef
Cuisine > North American > Mexican
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Occasion > Taste/Mood > Comfort Food
Occasion > Everyday

Featured Reviews for This Recipe

From: Bizzy-Bee

On Sep 16, 2007

This turned out very well - flavorful and delicious. The only problem I had was that it was much too runny. I'll only use 1 cup of beef broth next time. Thanks for the great recipe!

0 people found this review helpful

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From: Chef #267364

On Oct 5, 2006

I think next time I'll leave out the beef broth--made it too runny. Also, it could have used a few more arbol chiles to turn up the heat. Onion should be shredded.

1 person found this review helpful

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From: Marc Ramsey

On Sep 20, 2002

Thanks! This is the best Chili recipe I have ever tried. I cooked it for a group of lads that like their foor spicy and it went down a treat.In fact the Chili got more comments than the footy match it really was that good. Thanks again.

4 people found this review helpful

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From: Mirj

On Apr 25, 2005

It was Purim, a Jewish holiday where the booze flows freely. I thought Mexican would be a good way to go, and told Sushiman I would make some chili. "Fine," he said, "just no beans!" This was the perfect recipe for me. I left out the bacon, and instead of using all the different kinds of chilis, which aren't available here in any case, I just used lots and lots of Moroccan chiles. Whirling the chilies with the water in the food processor is a great idea! There was lots of liquid left in the crock after serving the chile, and Sushiman made some great gravy out of that for mashed potatoes. A great recipes, goes wonderfully with lots and lots of beer and rich red wine.

2 people found this review helpful

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