Chili Colorado
Chili Colorado with Pinto Beans
Rich and hearty, this dish is full of fresh chile flavor. While the chiles lend
a zesty bite, don't be afraid; it's really fairly mild.
* 3 lb. boneless beef round or chuck steak
* 2 tablespoons vegetable oil
* 1 cup chopped onions
* 4 garlic cloves, minced
* 2 to 3 tablespoons chili powder
* 1 teaspoon ground cumin
* 1 teaspoon coriander
* 1 (29-oz.) can tomato puree
* 4 Anaheim chiles, veins and seeds removed, chopped
* 4 jalapeño chiles, veins and seeds removed, chopped
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 2 (16-oz.) cans pinto beans, drained, rinsed
* 1/2 cup (2 oz.) shredded cheddar cheese
1. Trim beef of all fat and gristle; cut into 1-inch cubes.
2. In Dutch oven, heat oil over medium-high heat until hot. Add beef cubes in batches; cook 4 minutes or until well-browned, stirring frequently.
3. Add onions and garlic; cook 1 to 2 minutes.
4. Stir in chili powder, cumin and coriander; cook an additional minute.
5. Add tomato puree, Anaheim chiles, jalapeno chiles, salt and sugar; mix well. Bring to a boil. Reduce heat to medium-low to low; cover and simmer 1 1/2 to 2 hours or until beef is tender, stirring occasionally.
6. Stir in beans. Cook until thoroughly heated. Serve chili topped with cheese.
Makes 8 (1-cup) servings
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