1 hr 30 mins
I wanted a rich flavorful Chili Colorado. I took the best of all the recipes I have and came up with this. The BF is not fond of chunks of tomato or onion. I chopped the garlic and onions finely - you are welcome to leave them chunky and use chopped tomatoes if you do not have picky eaters :) This would also do well in the crock pot. Prepare the meat till step 3 and then place the meat and the tomato puree in the crock and heat on low for 6-8 hours.
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Units: US | Metric
- 2 lbs stewing beef (cut into 2-inch cubes)
- 1 medium yellow onion, chopped
- 8 -10 garlic cloves, chopped
- 1/4 cup bacon bits (1/4 cup real bacon bits)
- 3 tablespoons chili powder
- 2 tablespoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 -2 bay leaf
- 1/4 cup lard or 1/4 cup olive oil
- 2 (8 ounce) cans tomato puree
- 1Heat large pot over high heat and melt lard/oil. Add Onions and Garlic and sauté till light golden color.
- 2Add beef and all the herbs and spices. Stir the spices so they cover the meat and cook till meat is browned.
- 3Add bacon bits and continue to cook on high for 3 minutes.
- 4Stir in tomato puree, bring to a slow boil and then reduce to simmer for 1.5 hours stirring every 15 minutes, until meat is fork tender.
- 5Serve over steamed rice, with grated sharp cheddar cheese, and sour cream.
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Nutritional Facts for Chili Colorado Incredible!
Serving Size: 1 (200 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 514.8
- Calories from Fat 347
- Total Fat 38.6 g
- Saturated Fat 15.3 g
- Cholesterol 109.4 mg
- Sodium 533.8 mg
- Total Carbohydrate 12.7 g
- Dietary Fiber 3.3 g
- Sugars 4.7 g
- Protein 29.8 g