Best Chili Con Carne Colorado Recipes

Chili Con Carne (colorado image

Provided by The Lone Ranger

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs chuck steaks (cubed)
4 fresh chilies (chopped)
1 cup beef broth (see method)
6 tomatoes, chopped
1 large onion (finely chopped)
6 coriander seeds
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon cumin seed
1 (15 ounce) can pinto beans (follow the instructions on packet if using dried beans) (optional)
3 1/2 fluid ounces tequila (optional)
2 ounces masa harina, to thicken (optional)
olive oil (for cooking)

Steps:

Boil the meat until tender. Save the liquid (broth) for later on.
Saute the onion in the olive oil and add the beef to brown.
Add all the other ingredients and simmer for at least 30 minutes with the pot covered.
Add the Masa Harina to thicken if required.

Nutrition Facts : Calories 435.1, Fat 30.1, SaturatedFat 12.1, Cholesterol 104.5, Sodium 581.9, Carbohydrate 10.6, Fiber 2.5, Sugar 5.9, Protein 30.2

Chile con Carne (AKA Chili Colorado) image

Provided by Melissa Baldan

Categories Chili

Time 4h10m

Number Of Ingredients 16

2 Tbsp minced garlic
1 tsp mexican oregano
1/2 tsp ground cinnamon
1/2 tsp cayenne
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
7 large chiles, washed - stems and seeds removed.
3 c water
1 lb stew beef
1/2 c all purpose flour
1/2 Tbsp koser salt
1/2 Tbsp black pepper
2 Tbsp olive oil
1 large onion
2 c broth or water
1 can(s) tomato paste

Steps:

1. In a medium pot bring to boil the 3 cups water and chiles. Remove from heat and allow the chiles to sit in water for about 30-40 min. Strain the chiles over a bowl to reserve the liquid.
2. In a food processor or blender put the chiles and a bit of the liquid and puree, adding more liquid if needed, until a sauce is formed. (better to start out with less and add it then to add too much in the beginning). Remove any tough skins left in sauce.
3. In a small ramekin mix together garlic, oregano, cinnamon, cayenne, cumin and coriander. Stir into chile "sauce" and set the sauce aside.
4. Combine flour, salt and pepper and sprinkle over the beef.
5. In a large stockpot heat olive oil to medium and sautee onion until soft. Add beef chunks and cook until just browned. Stir in chile sauce mixture. Add beef broth/stock or water until beef is covered.
6. Reduce heat to lowest setting and simmer for 3 hours.
7. Serve with chopped green onion, shredded cheese and tortillas.