Recipe

Improvised Chilli Con Carne Colorado Recipe

	John_the_batchelor_foodie / All my dishes 1 year, 2 months ago I cant get quality New Mexico (Californian) chillies here, so this is an improvised Mexican "Chile Con Carne Colorado" which I cook again and again. Fantastic rolled up as burritos, or with a Spanish rice with sides of refried beans, corn c... More Prep:30m Cook:180m Servings:10	John_the_ba
	improvised chilli beef

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Ingredients

3 large red capsicums

2 large red chillies

2 large brown onions

4 large cloves of garlic

1 tablespoon ground cumin

1 tablespoon oregano

1 Liter beef consume

Olive oil for frying

1.2 kg beef stewing steak (chuck)

Salt to taste

Directions

Slice the faces off the capsicums, de vein and remove seeds and place under a grill on high heat, skin side towards the heat. Grill until the skins are completely black.

Over a gas flame with tongs, char the outside of the red chillies until they are black too.

Place capsicums and chillies into a plastic bag, and microwave for another 2 minutes. Fill bag with cold water and peel skins.

De-vein and de-seed chillies.

Place capsicum, chili, peeled and chopped onion and garlic into food processor. Add cumin and oregano. Blend to a smooth paste.

Chop stewing steak into 1" cubes. In batches fry in olive oil until the steak is very brown. Set each batch aside.

Return to the pan, and pour the blended capsicum/spice mixture over the beef. Fry for another 5 minutes to deglaze the pan, and start the caramelisation process. The sauce will be dark red/brown by this stage.

Add the beef consume, stir to combine.

Transfer to a saucepan, and cook for 2 - 3 hours over a low heat till the beef is falling apart. Season with salt.

Serve with simple spanish rice, corn chips and a dollop of sour cream. Makes a great filling for beef burritos, with cheese grated over the top and finished in the oven, topped with salsa and sour cream.

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