Hubby and I have a local and fairly favorite frequent Mexican restaurant and one of his favorites is Chile Colorado which was good, but homemade is better! We had the leftovers the next day with scrambled eggs.
Chili Colorado means chunks of BEEF, NOT PORK in spicy, sweet red sauce.
2 -3 pounds beef shoulder or chuck roast, cut into 1-inch cubes
1⁄2 cup Wondra flour
4 tablespoons avocado oil
5 teaspoons REAL chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon California sweet paprika
6 ounces tomato paste
2 cups water
Fresh ground salt and pepper
- Coat beef cubes in Wondra flour, shaking off all excess. This step is important because the flour also helps to thicken the sauce in the end.
- Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. Do not under cook. You want a good sear with a lot of color. COLOR=FLAVOR
- Whisk together the tomato paste and water.
- Add spices and sugar, blend well.
- Bring this to a slow boil over medium high heat.
- Reduce heat and season with salt and pepper.
- Cook over low heat slowly for about 1 1/2 to 2 hours until the beef is tender and beginning to fall apart.
- Serve with tortillas and refried beans.
- Garnish with lime and cilantro.