No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (247g) Recipe makes 6 servings
Calories 416
Calories from Fat 274		(65%)
Amount Per Serving		%DV
	Total Fat 30.6g	47%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 12.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 104mg		34%
Sodium 531mg		22%
Potassium 598mg		17%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 2.2g	8%
	Sugars 1.2g
Protein 28.9g		57%
detailed view... how is this calculated?

Chili Colorado

Recipe #347121 | 2¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Dea-Termined
Jan 6, 2009

Authentic tasting chili colorado. Growing up in the southern San Joaquin valley of California, I have eaten some great Mexican food and when I moved to upstate New York, I missed the great restaurants in the valley. To cook up a little taste of home, I adapted this recipe I found in a Mexican food cook book about 15 years ago. I hope you like it! Note: I serve with cheese, sour cream, tortillas, and rice.

SERVES 6 (change servings and units)

Ingredients

2 lbs cut up chuck roast
oil, for browning sauce
1 3/4 cups water or beef broth
1/4-1/3 cup of good quality chili powder (your chili colorado will only be as good as the quality of the chili powder you use)
2 garlic cloves (or minced jarred equivalent)
1 teaspoon salt
1 onion, chopped
1 tablespoon flour
1 teaspoon crushed dried oregano
1/2 teaspoon cumin

Directions

1
Brown meat in oil, add water or broth, cover and simmer for 1 hour.
2
Add chili powder to meat and broth.
3
Mash garlic with salt to make paste.
4
Heat 1 tblspn oil on medium heat in skillet and add garlic paste and onion.
5
Cook onion until tender but do not brown.
6
Add flour and cook until well mixed.
7
Add onion mix, oregano, and cumin to meat mixture.
8
Cover and simmer about 1 1/2 hours until tender. Taste and add more salt as needed.