When we had our company Divine Dinnervention, we had several favorites. Personally, mine was Chili Colorado. I never had this as a kid and I was a vegetarian for nearly two decades into adulthood. So when I first had it, it was more than delicious, it was one of those moments where you question every decision you’ve ever made. My sister also made her version of masa biscuits to sop it up. Here is how to make it. Bon appetit!
Ingredients:
- 3 lbs beef chuck roast, cut into 1-2 inch cubes (We used pork sometimes, too)
- 3 tbsp vegetable oil
- 2 cups beef broth
- 2 cups water
- 2 cups tomato sauce
- 1/2 cup chili powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 tbsp cornstarch
- 2 tbsp water
Directions:
1. Preheat oven to 350°F.
2. Heat the oil in a large, oven-safe Dutch oven over medium-high heat.
3. Add the beef and cook until browned on all sides, about 5-7 minutes.
4. Add the beef broth, water, tomato sauce, chili powder, cumin, oregano, garlic powder, salt, black pepper, and bay leaves to the Dutch oven. Stir to combine.
5. Bring the mixture to a boil, then cover the Dutch oven and transfer it to the preheated oven.
6. Bake for 2-2 1/2 hours, or until the beef is tender and falls apart easily.
7. In a small bowl, whisk together the cornstarch and water until smooth.
8. Remove the Dutch oven from the oven and place it on the stove over medium heat.
9. Remove the bay leaves and stir in the cornstarch mixture.
10. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
11. Serve hot with rice, tortillas, or your favorite accompaniments.
Enjoy your delicious Chili Colorado!
