Beef Chili Colorado Cookout

Name: Beef Chili Colorado Cookout
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 2 pounds Beef shoulder, cut into 1-inch cubes; 3 dried ancho chilies, stems and seeds removed, torn into pieces; 3 dried guajillo chilies, stems and seeds removed, torn into pieces; 3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces; 4 cups beef stock, divided; 2 teaspoons salt; 1 teaspoon black pepper; 2 teaspoons canola oil; 3 cloves garlic, minced; 1/2 cup diced onion; 2 teaspoons ground cumin; 1 teaspoon dried oregano; Small tortillas or prepared rice (optional)

5 steps

Prep:30minCook:30min

A tasty autumn supper recipe for your camp stove.

Updated at: Thu, 17 Aug 2023 02:50:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories204.9 kcal (10%)

Total Fat6.5 g (9%)

Carbs9.4 g (4%)

Sugars2.3 g (3%)

Protein28 g (56%)

Sodium907.6 mg (45%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 poundsBeef shoulder

cut into 1-inch cubes

3dried ancho chilies

stems and seeds removed, torn into pieces

3dried guajillo chilies

stems and seeds removed, torn into pieces

3dried new mexico chilies

or pasilla ), stems and seeds removed, torn into pieces

4 cupsbeef stock

divided

2 teaspoonssalt

1 teaspoonblack pepper

2 teaspoonscanola oil

3cloves garlic

minced

½ cupdiced onion

2 teaspoonsground cumin

1 teaspoondried oregano

tortillas

Small, or prepared rice, optional

Instructions

Step 1

In a saucepan, toast the chilies over medium heat for 1-2 minutes to bring out their flavor, add 2 cups beef stock and bring to a gentle boil. Turn off heat, cover and steep for 25 minutes.

Step 2

Season beef cubes with salt and pepper. In a large saucepan or Dutch oven, heat canola oil over medium-high heat and sear on two sides, working in batches, about 5 minutes.

Step 3

Reduce heat to medium, add garlic, onion, cumin and oregano; sear with beef cubes for 2-3 minutes. Add 2 cups beef stock and bring to a gentle boil then transfer to a slow cooker set to high, covered.

Step 4

Transfer chilies and their broth to a blender and puree until smooth. Add chili puree to beef, stir and cook on high setting for 1 hour. Reduce to low setting, remove lid and cook for an additional 2 hours, stirring periodically. It should be thick with a rich mahogany color.

Step 5

Serve with tortillas or rice.