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My review
Chili Colorado
Ron Shepherd
"This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans."
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Ingredients
1 h 55 m servings 483 calsOriginal recipe yields 4 servings (1 quart)
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Directions
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Prep
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Cook
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Ready In
- Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
- Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 483 calories; 33 g fat; 11.1 g carbohydrates; 34.5 g protein; 105 mg cholesterol; 268 mg sodium. Full nutrition
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Reviews
Read all reviews 5871 Ratings
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Most helpful positive review
11/17/2008
I really enjoyed the concept of this recipe. I started out following the instructions 100%, but as time passed and the flavors began to meld, I updated it a bit. That's not to detract anything...
Most helpful critical review
2/6/2011
After 3 hours of cooking this was still too soupy for me. So I added 1/2 a pound of cooked pinto beans and cooked for 2 more hours. I also had to double the spice and add a pinch of cayenne to ...
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11/17/2008
I really enjoyed the concept of this recipe. I started out following the instructions 100%, but as time passed and the flavors began to meld, I updated it a bit. That's not to detract anything...
12/17/2007
I don't think it gets any easier than this. Full of great flavor! The heat level is just right, too. It has some punch but doesn't overpower the flavor of the meal. I served it with brown ri...
8/6/2007
The entire family really liked this recipe! The only thing I would do different next time is slow cook the pork then shread it, that's just a matter of preferance. Not too hot, not too mild, ser...
6/9/2007
I used a leftover pork roast, which worked beautifully. My son went back for seconds saying, "Man, this chili is good." I like mine with a bit more fire, so next time I may add a pinch of cayenn...
6/1/2008
Though I used cubed stew beef instead of the pork (I don't like pork), we all enjoyed this chili. I'll definitely keep this in my recipe box to make again. Thanks!
1/20/2008
the recipe was good the family loved it. very simple and easy to make. good for a meal to prepare and then leave on the stove simmering for hours. only problem was not enough sauce. next time m...
8/7/2007
This was very good. I used pork country stips because that was the only meat I had, and it turned out very tender.
1/30/2008
I like this recipe because it did not call for too many ingredients. I double the recipe.