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.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Resting Time 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Appetizer, Main Course, Sauces & Condiments
Cuisine American
1 Food processor
1 cast iron pot
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
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