Chilli Colorado
Probably the best chilli I have ever made. Perfect amount of kick, tender meat, great chilli mix. Give this recipe a try, it is SO good.
Equipment
- 1 Food processor
- 1 cast iron pot
Ingredients
Chilli paste
- dried chilli peppers, 2 of each
- Pasilla
- Aji Amarillo
- Mulato
- Aji Panca
- Guajillo
- Ancho
- Chipotle
Beef broth to cover
- 3 tbsp tomato paste
- 3 cloves of garlic
- 1 tbsp black pepper
- 2 tbsp cumin
- 2 pinches sea salt
Ingredients for the Meat
- 2.5 kg Black Angus Chuck
- Avocado oil for frying
- 2 white onions chopped
- 6 shallots chopped
- 50 ml congac
- 1 L beef broth
- 1 kg tomatoes chopped
- 1-2 tbsp salt to taste
- 4-5 bay leafs
- 1 rind of parmesan
- 3 tbsp fresh oregano chopped
- juice of 2 limes
Instructions
Chilli Paste
- remove the seeds from the chillies
- take a pan and dry roast the chillies over medium heat until the release of the aromas
- add the beef broth and bring it to shimmer
- kill the heat and cover with a lid then let them to rehydrate for 30 minutes
- place the chillies and the liquid in the food processor
- add the tomato paste
- add the garlic
- add the black pepper and salt
- add the cumin
- blend it until the paste is smooth
Meat
- cut it in thick cubes
- in a preheated cast iron pot add some avocado oil
- add the meat in the pot and cook it until golden brown
- remove the meat and add again some avocado oil
- add the onions and let them cook until golden brown
- deglaze the pot with 50ml cognac
- add the beef broth
- add the chilli paste
- add the chopped tomatoes
- bring it back to a shimmer
- add the meat
- add the sea salt
- add the bay leafs
- add a rind of parmesan and let it cook with the rest ingredients
- cover up and let it shimmer for 1 hour
- add the fresh oregano
- close the lid and let it cook for 30 minutes
- add the juice of the limes
- rest for 10-15 minutes
- ready to serve
Video
Notes
Mexican rice:
• Mexican Rice, is ...