Chili colorado
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Chili colorado
  Chili  
Last updated 6/12/2012 1:14:28 AM. Recipe ID 43382. Report a problem with this recipe.
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      Title: Chili colorado
 Categories: Chili
      Yield: 1 Servings
 
      6    Dried ancho or pasilla
           -chilies
      3 lb Beef chuck, cut in cubes
      1 lg Onion, chopped
           -
    1/2 ts Salt
      1    3 tbs chili powder
           -(unsalted)
  3 1/2 c  Boiling beef broth
      2 tb Vegetable oil
      4    Cloves garlic, crushed
           -chopped
      2 ts Ground cumin seed
      1    2 tbs 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 2.5 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 tbs 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. From: Fleurette Delisle Date: Mon, 01-1
  




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Recipe ID 43382 (Apr 03, 2005)

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