I can't believe a cook or chef had enough gumpshun (gumpshun? I'm dating myself) to finally tell the people who use their recipes, and, almost everytime, change the recipe, to keep their comments to themselves.
I've had three occasions, that I remember, that the website erased my comments complaining about the people who do this. They change ingredients or time, etc, and rate the recipe.
Everytime I use someones recipe, I follow it to the letter. If I don't like it, I say so; if I do like it, I say so. The next time I cook the meal, I might change things I don't like. The people who do this, want to take credit for a good recipe, by changing an amount, etc.
This recipe for Chili Colorado, is right on the nose. Just like you might find in Mexico, in a restruant that doesn't serve some kinda "mystery meat". I've spent over 30 years in Mexico, eating from the best restaurants, to sitting down in dirt-floored houses, in which I have had some of the best meals in.
Sorry to get carried away, with my rambling; I'll shut up.
This is getting added to our favorites list. Like ZONA FOODIES, we live in Tucson and have a different idea of Mexican food than other areas of the US. Chili Colorado is one of my favorites and I was quite pleased with this recipe. I halved the recipe for two of us to try and my husband devoured it. I will probably even make a large batch and freeze half for another day when a quick meal is necessary. I took a star only because we like a little more heat than this--though this is probably fine for most--so next time I will add red pepper flakes or a diced jalepeno. Also, my sauce didn't come out as smooth as I expected but it didn't affect the taste. Maybe my flour dredge was too heavy. Dunno, but will keep making it and it can only get better with practice. Thanks for the recipe!
tried it ,real good just like my grams made it for us as children,thanks p.s got to use "hatches red chiles" for the best flavor.I make an annual trip to hatches new mexico to pick up red chili powder hot and mild and mix the two.for u people not near u can find them on the web and have them ship to you ,kinda pricey but worth it.also if u go be sure to pick up the fresh green chili to take home.I do and freeze it so I don't have to use can chili.when u try it this way u will understand what I'm saying !!
I have made this recipe exactly as written (except with elk meat instead of beef but whatever) It is amazing. I like using it in burritos, personally. You can throw the meat and everything into a crock pot if you like-- once you've browned the meat. Also, one time I made this I did not have tomato paste but I did have tomato sauce. Instead I used an 8 oz. can of tomato sauce and only added 8 oz (1 cup) water instead of the 2 cups of water. It came out exactly like the original recipe so if you are in a pinch and do not have tomato paste, you can easily substitute as I did and it made no difference.
This recipe is the real deal! Since we live in Tucson, we enjoy some of the finest Sonoran style restaurants on both sides of the border and they always use BEEF along with dry spices in Chili Colorado!! This recipe ranks among our favorites and is served in our home with fresh madeSonoran thin style flour tortillas. Maybe substitute BEEF stock for water but that's it for us. All who eat in our home thank you
In a word...AWESOME!!! I made this tonight for my husband who loves Chili Colorado and orders it frequently in restaurants. He said "it was the best he's ever had" Thanks for sharing!
Well I just wanted to explain that in Mexico pork is used in most dishes because of the cost, so most dishes from that region call for pork. However when these recipes are translated into local regions the word meat means beef.... I always fresh red chili pods to get the traditional flavor and cook it down with white onion and freah garlic along with cumin and a pinch of salt after it's cook blend it and strain out the seeds add that and a cup of chicken stalk will bring a flavor you'll remember for years to come!!
This is delicious! While I was growing up, my best friends grandma (Abuela) made chili Colorado often and I used to drop hints like crazy to get invites for dinner. It is one of my favorite things to order while eating out, but I don't think I've ever had any as satisfying as my childhood fave until I tried this recipe. I would have expected this to require dicing, charring and chopping of lots of ingredients, and would never have imagined that this flavor could come from dry seasoning. I have made it exactly per recipe with fantastic results and have also made slight substitutions when I have been out of something, still yielding a yummy dish. For a camping trip, I pre-mixed a large batch of the seasoning and prepared the meal in a cast iron dutch oven over coals and had people from all over the camp ground buzzing around the aroma dropping the same hints I did as a child. On the same trip, the seasoning came in handy as a base for a pot of chili con carne, which proved to be a huge short cut over my regular method. Kudos to E. Nigma for sharing such a wonderful recipe.
Following this recipe to the letter results in a *very* tasty main beef course. I rate it four stars rather than five based solely on (totally subjective) aesthetics, as the itself sauce looks very lumpy, and has a thicker mouth-feel than I like with these flavors. It can be smoothed out considerably by pre-mixing or whisking all the ingredients other than the flour and the beef, and then adding the mixture to the pot after the browning.