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Chili Colorado By Drake Recipe

Ingredients

How to make it

  • 1. Heat the clove pieces, cumin and white pepper corns in a dry pan until the first hint of smoke. Place them warm in a mortise & Pestle along with the salt and make a spice powder or use a spice grinder. Set spices aside for use in the "sofrito".
  • 2. Remove the stems and seeds from all the dried chiles, break them into small pieces 1-2 inches. Place them in a container and cover them with 4 cups of warm or water. Set aside. The chiles will hydrate during preparation. Do not add boiling hot water because it tends to make the chiles bitter. I use room temperature water.
  • 3. Place 2 TBS olive oil in a skillet, cast iron is best. Saute the onions and garlic until onions are translucent. Add the garlic after the onion has softened a bit so that it doesn't burn. Add to the slow cooker.
  • 4. Sear the beef in the same skillet. Do not over cook; just until all sides are browned. Beef chunks should not touch each other during searing. Depending on the size of your skillet you will have to do 2 to four batches. Add the beef to the slow cooker from the pan. The beef should be lean enough as to not produce much fat in the pan.
  • 5. De-glaze the pan with the tomato puree and cook under medium to high heat until it changes color and smells toasted; add salt and spices and cook a minute longer. This is a "sofrito" technique used in paella. Place in cooker.
  • 6. Place Chiles and 2 cups of the soaking red liquid into a blender and blend until smooth. Strain with a fine mesh colander when adding to the cooker to remove seeds. Mix the chile well. If you own a Blendtec or Vitamix the chilies will liquified enough that straining is not necessary.
  • The chili colorado should be the consistency of gravy. If it is too thin you can make a dark roux to thicken.

Reviews & Comments 2

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  • joe1155 12 years ago
    Wow! This sounds amazing! I love the idea of using a dark roux to flavor this.
    Was this review helpful? Yes Flag
  • NPMarie 12 years ago
    Great post...welcome to GR!
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The Cook

drakeshattuck Salt Lake City, UT

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