Best Dutch Oven Chili Colorado Recipes

BEEF CHILE COLORADO

Steps:

• In a large sauté pan or wide bottom pot, toast the chiles over medium heat for 1-2 minutes to bring out the flavor of the peppers. Remove from the pan until needed.
• Add olive oil to the hot pan and sauté the onions for 2-3 minutes then add in the garlic and continue to sauté for 1 minute.
• Add the toasted chiles, fire-roasted tomatoes, seasonings and beef stock to the pan.
• Bring the mixture to a gentle boil. Turn off heat, cover the pot and let it steep for 45 minutes.
• Reserve one cup of the stock. Add the remainder of the ingredients to a blender and blend until smooth at the highest setting. Add additional liquid if the mixture is too thick for your blender. Reserve the remainder of the liquid till needed.**Depending on the power of the blender it may completely puree all the ingredients. If it has bits and pieces remaining, run the sauce through a sieve to take out and pieces that didn't get pureed.
• Heat a large pot or Dutch oven over medium-high heat. Add the oil and half of the meat and brown on all sides so they have a good sear, about 5-7 minutes. Transfer the browned beef into a bowl and repeat the process with the remaining uncooked meat.
• When all the beef has browned, return all the meat to the pot. Add in the red chile sauce, and reserved beef broth. Stir to combine and bring the mixture to a boil. Once the mixture has begun to boil, reduce the heat to simmer. Cover the pot and continue to simmer for 2 hours.
• Uncover, taste and reseason as necessary.
• Mix the masa harina with 2 tablespoons of the broth from the pot to make a slurry. Add the slurry back into the pot and mix well.
• Raise to medium heat and cook for another 15 to 30 minutes, until the sauce has reduced and thickened slightly. If you prefer a thicker sauce, cook longer.
• Serve with rice, tortillas and beans and enjoy!

CHILE COLORADO

Steps:

• Cut the tops off of all the chilies with kitchen shears. Cut chilies along one edge to open like a book; scrape out all of the seeds. Reserve some of the seeds to finish the soup if you want more heat.
• Heat a large Dutch oven over medium-high heat. Add chiles and briefly toast until fragrant, Cover the chilies with enough water so that they aren't touching the bottom of the pan (careful it will steam a lot). Simmer for 5 minutes, then turn off heat and let the chilies soak to soften while you prep the beef.
• Trim the beef of excess fat then chop into 1-inch pieces. Whisk together the flour, ½ teaspoon salt and ½ teaspoon pepper in a plastic bag or large bowl. Add the beef and toss to evenly coat; set aside.
• Remove chilies to blender along with 1 cup of the soaking liquid and the can of fire roasted diced tomatoes. Process until smooth, leaving a corner of the blender open so steam can escape; set aside. If you don't have a high-powered blender, then strain the chili sauce through a fine mesh strainer into a bowl, using rubber spatula to push the mixture through and discard the solids.
• Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil in the Dutch oven over medium-high heat. Add half of the beef in an even layer and sear; flip the beef over and sear the other side then stir to evenly brown all sides; remove to a plate with a slotted spoon. Repeat with remaining beef.
• Add a drizzle of olive oil if needed to the now empty skillet. Cook the onions over medium heat until softened, scraping up the brown bits, about 5 minutes. Add the garlic and ground cumin and sauté 30 second
• Add the beef back to the pot followed by the chile sauce and rest of the ingredients (oregano, coriander, smoked paprika, bouillon, cocoa powder, sugar, cinnamon, bay leaves and broth).
• Cover and bring to a boil then reduce to a simmer over LOW for 45 minutes or until the beef is tender, stirring every 10 minutes or so and replacing the lid so the bottom doesn't burn. Uncover, increase heat to medium and simmer an additional 15 minutes (uncovered), or until the sauce has thickened to desired consistency. Taste and season with additional salt if desired or some reserved chili seeds or cayenne pepper for heat.
• Discard bay leaves and serve with Mexican rice, beans, tortillas and desired toppings.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

DUTCH OVEN CHILI COLORADO

Steps:

• Soak the ancho chiles in boiling hot water to cover for 1 hour.
• While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
• Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
• Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
• Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
• Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.