No beans, no tomatoes. Dutch oven recipe for Chili Colorado (adapted from The Complete Meat Cookbook by Aidells and Kelly).

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Recipe Summary test

prep:
30 mins
cook:
1 hr 35 mins
additional:
1 hr
total:
2 hrs 65 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the ancho chiles in boiling hot water to cover for 1 hour.

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  • While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.

  • Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.

  • Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.

  • Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.

  • Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

Cook's Note:

You can use any other large, dried red chiles.

Nutrition Facts

275 calories; protein 19.1g; carbohydrates 7.6g; fat 17.9g; cholesterol 68.7mg; sodium 447.7mg. Full Nutrition
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