I made this recipe by Sandra Lee for dinner tonight. It was…wait for it…
Tender pieces of been saturated in a smokey sauce with a hint of spice. What’s not to fall in love with? I served it up with cornbread tonight, but next time I will be making a big flavorful burrito with it. It may also find it’s way onto a plate with some sunny side up eggs and corn tortillas beside it one day soon. 😉
You can follow Sandra’s recipe or you can use the slightly modified version I came up with below.
Colorado Chili (my spin)
1 1/2 to 2 pounds beef stew meat (cut into bite size pieces)
2 tbsp olive oil
1 tbsps minced garlic
1/4 large red onion (chopped fine)
1 Anaheim chili (chopped fine)
2 large cans mild green chilies
1/2 pound thick cut peppered bacon (cooked, drained & crumbled)
1 tsp chili powder
2 tsps cumin
2 heavy dashes cayenne pepper
salt & pepper to taste
1 cup tomato puree
1/2 cup beef stock
cilantro or green onions for garnishing
Add olive to a large saute pan over high heat. Season stew meat with salt & pepper and brown meat on all sides. Place meat in slow cooker. Add chopped onion, green chilies, anaheim chili, bacon & garlic to the slow cooker. Mix well.
Combine tomato puree, all dry seasonings and beef stock together. Taste for seasoning. Adjust as needed. Pour on top of the meat mixture. Give a light stir to combine.
Cover and cook on low for 8 hours or high for 4 hours. Give it a stir half way through the cooking time if possible.
Serve in a flour tortilla with sour cream & cheddar cheese for a tasty burrito.
Serve with eggs and corn tortillas for breakfast.
Serve with cornbread.
Add chopped potatoes on top of the recipe above before covering & cooking for an all in one dish meal.