Lindys Chili Colorado
From sosousme 14 years agoIngredients
- 4 - 5 dried California chilies, stemmed and seeded shopping list
- 2 - 3 dried New Mexico chilies, stemmed and seeded shopping list
- 2 - 3 dried ancho chilies, stemmed and seeded shopping list
- 2 dried Pasilla chilies, stemmed and seeded shopping list
- 3 cups water shopping list
- 2 cloves garlic, chopped shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon dried oregano, or more to taste shopping list
- 2 teaspoons ground cumin, or more to taste shopping list
- 1/4 teaspoon ground clove shopping list
- 1/2 teaspoon unsweetened cocoa powder, or to taste shopping list
- chili powder, a s needed to adjust final product (I like Gehardt's) shopping list
- 4-5 pounds beef chuck, cut into medium sized cubes, (not quite an inch, not quite a half inch, just a nice bite sized piece) shopping list
- 1 - 2 tablespoons oil (I use grape-seed oil) shopping list
- NOTE: If you can't find all the chilies, just use what you can find with the same total. This combination just gives it a nice rounded flavor. shopping list
How to make it
- Place the chilies in a sauce pan, cover with water and bring to a boil; reduce the heat and simmer for 5 minutes. Cover the pan; turn off the heat and allow them to stew for 30 minutes. (A lot of recipe tell you to toast the chilies before softening them. I found there is a real fine line between toasting them and ruining them; I've also found in the end product it didn't make that much of a difference, so I go for the easy and foolproof way). After at least 30 minutes, drain the chilies reserving the liquid. Place in a blender along with the garlic, salt, oregano, cumin and cloves, add a small amount of the cooking liquid and blend until smooth. Pass through a food mill using a medium disk, or push it though a fine sieve to remove any remaining seeds and the skins. (If you skip this step, you will just not have as smooth a sauce as you would if you do it, but the taste would still be o.k.). You should now have a very smooth and rich chili sauce. Set-aside.
- Preheat oven to 325 degrees F.
- In a large Dutch oven set over medium heat, heat the oil. Season the meat well with salt and pepper; then add it to the pot all at once, you don't want to brown the meat, you just want to take the red off of it and allow it to release its juices. Just stir the meat (it will look gray, not brown); once the meat has been cooked and is simmering in its own juices, add the chili sauce and reserved liquid from steeping the chilies. Stir in the cocoa powder. If the meat is not completely covered with liquid, add a little water or beef broth to cover completely.
- Bring to a simmer, then cover tightly and place in the oven. Allow to cook 2 1/2 to 3 hours, or until the meat is extremely tender. Using care, remove from the oven; taste and adjust seasonings with salt, chili powder and additional chocolate, oregano or cumin, as desired.
- Per Serving: 395 Calories; 30g Fat (12g Sat, 13g Mono, 1g Poly); 29g Protein; 1g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 305mg Sodium.
People Who Like This Dish 5
- lilsoftballmom Nowhere, Us
- grk Houston, TX
- dandelion Ashland, NE
- valinkenmore Malott, WA
- sosousme Santa Rosa, CA
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The Rating
Reviewed by 2 people-
Way to go - this is a great recipe. Yes, I lived in Colorado and Arizona for parts of my life and this is how they make it. I have a similar recipe but I am definitely going to try yours.
Thanks for the great post and if I could give you a 10 ...morevalinkenmore in Malott loved it
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