Chuck here, yes I did get my Chili Colorado that I was promised. Wow was it delicious. It was thick like Mole, deep dark red form all the chilies Deby used, and the meat ( I hear angles singing) tender and cooked to perfection. She had to get the expensive meat form here, because the cheap meat is well, not aged. The sauce had an almost earthy flavor to it, I think form the chiles. Or maybe Deby added some soil. Cooking and gardening, she can mix them up sometimes. She does both at the same time. That's Deby though, she has at least 3 things going at once. Back to the meat. Not sure if you know this or not. The women has never been a meat eater. How in the hell does she cook it so well? Oh she does taste it, but she will not put some on her plate and eat it. Deby you amaze me each and every day. If you keep cooking, I'll keep eating. Deal? Oh, and her beans and rice, always so good.
Look at that rich color.
First Deby cleans out the chilies and then puts them in a very hot skillet, just to bring out the flavor.
8 dry Pasillo chiles, ( dry pablanos)
8 dry guajillo (dry anaheim chiles)
1-2 fresh jalapenos
1 big onion
6 cloves garlic
3 1/2 cups water
1/2 teaspoon cumin powder
Seed the chilies, one at a time, put into a very hot skillet and heat up one side for 15 seconds and then turn over to do the other side. You can skip this step, I do it for more flavor. After you heat each chile, put into a large bowl. When all the chilies are in the bowl add the 3 and 1/2 cups of water or more to cover. Put a heavy plate on top of them and push down. Let set for 20 minutes.
Put the chilies in a blender with the soaking water ( do this in 2 batches). And blend with the Jalapenos, onion, garlic, salt and cumin until smooth. Pour it all into a large pot and simmer for about 40 min. The sauce is ready.
4 lb. Chuck roast
1 1/2 teaspoons salt
1 teas. pepper
2 teas. onion powder
1 teas. garlic powder
1 tbsp. olive oil
1/4 cup flour
water to almost cover the meat
Mix the dry ingredients together
Cut meat into cubes and roll in flour and spice mixture and brown in a large pan. Add water to cover and cook until the meat is tender. Or use a much more tender beef and skip this step. Take the meat and add to the Chili sauce and simmer. Taste for more seasoning if you need it.