NSBR: ISO tried & true recipe

Kat Stokes

Kat Stokes

New member
for Chili Colorado. I have never made it before and when I googled it, I got a huge variation in recipes. So, I thought I'd ask here if anyone has a really, really good recipe for it. It can be in the slow cooker, oven or stove top. Doesn't matter to me...

TIA for any help!!!
 
From what DH says it's like Chili Verde but with a red sauce instead of green.

I found a few recipes on the net but some call for beef and some call for pork. Some have green chiles, some have ancho chiles...
 
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my grandmother has a true mexican recipe of this..only thing is it's at her home and she's here in ga hehe...

I'm pretty sure the true variation of the chili uses a roast of sorts. My mom and grandmother both use 3 meats (roast or stew meat, ground beef, and pork sausage) My gma says she uses dried red mexican chilis and boiled them to soften them, then drained the juice to use it for later. Take the softened chilis and some of the liquid and puree it in the blender.

She says sautee an onion and brown your meats. Once your meat is cooked put it in a pot with the chili puree. My grandma says she uses beef stock but you can use water enough to cover the meat. She brings it to a boil then reduces heat and simmers for about 2 hours or until the meat is pretty tender. She said you may need to add more stock or water during cooking.

She serves hers with chopped onions, sour cream, and shredded cheese on top :)

Sorry it's not exact but the recipe is at her home
 
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