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Chili Colorado
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 - 3 lbs | beef shoulder, cut into 1-inch cubes |
| 1/2 cup | flour |
| 4 tablespoons | oil |
| 5 teaspoons | chili powder |
| 2 teaspoons | ground cumin |
| 2 teaspoons | garlic powder |
| 1 teaspoon | onion powder |
| 6 ounces | tomato paste |
| 2 cups | water |
| salt | |
| pepper |
Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
Read more: http://www.food.com/recipe/chili-colorado-334310#ixzz1eHSmnFeL
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