Name: Chile Colorado
Ingredients: 8 Dried Numex chiles; 6 Dried de Arbol chiles; 4 Dried Ancho chiles; 3 Other assorted dried chiles (I use super chile hybrids) (up to); 4 Beef tri tip (or high quality sirloin; cubed for stewing); 6 sl Lean bacon; 1 tb Cumin; 1 tb Oregano; 1 tb Salt (or to taste); 4 Cloves garlic; crushed (or to taste); 1/4 c Chopped cilantro; 1 lg Red onion; diced; 2 c Chicken or beef broth

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meat	8	Servings

INGREDIENTS

8		Dried Numex chiles
6		Dried de Arbol chiles
4		Dried Ancho chiles
3		Other assorted dried chiles (I use super chile hybrids) (up to)
4		Beef tri tip (or high quality sirloin; cubed for stewing)
6	sl	Lean bacon
1	tb	Cumin
1	tb	Oregano
1	tb	Salt (or to taste)
4		Cloves garlic; crushed (or to taste)
1/4	c	Chopped cilantro
1	lg	Red onion; diced
2	c	Chicken or beef broth

INSTRUCTIONS

Mark@Vitsemi.com
Traditional New Mexican Chile Colorado, The way it was meant to be!
Hello Fellow Chile Heads!  I thought that I would share with you one of my
favorite chile recipes.  This recipe is a traditional chile that is little
more than a soup of red chiles and beef.  It can be made volcanic, but as a
rule chile colorado should be less incendiary than chile verde.
Step 1:  The chile base: Cut the heads off the chiles, being careful to
remove the seed pod, clean the remaining bits of seed pod out, and cut the
chiles up with a pair of scissors into small pieces. Place the chiles into
a steel, ceramic or glass mixing bowl. Don't use plastic if you don't want
to have it permanently stained.
Once all the chiles are cut up, place enough boiling water into the bowl to
partially cover the chiles.  Place a lid over the bowl and allow to sit for
10 min or so to soften the chiles.
When the dried chiles have softened in the hot water, tranfer the contents
a little at a time into a blender or cuisinart and puree the chiles into a
slightly watery paste. Strain through a metal mesh strainer, by using a
wooden spoon to move the chile paste back and forth along the mesh. The
hard bits of chile pod will remain on the one side of the strainer allowing
the paste to pass through into a bowl placed at the bottom.
Strain the entire contents of the pureed chiles.  You should have enough
for three cups or so. If you don't, soften more chilis and repeat the
process until you do.
Step 2: The Beef: Take the bacon and brown (not crisp) in a metal skillet.
remove the bacon and set aside, place the tri-trip (whole) in the skillet
and brown evenly in the bacon fat. Place the Tri-tip and the bacon into a
crock pot (yes a crock pot). Add as much of the bacon fat as your arteries
can stand. (About 1/4 cup for me.)
Dice the red onion and add it to the crock pot. Add the spices to the crock
pot Add the chili paste to the crock pot Add the garlic to the crock pot.
Add the beef broth to cover the contents completely.
Put the lid on and turn on high for 1 hour then put on medium and cook for
6 or so hours (the longer the better). Stir occasionally. (The tri tip
should fall apart when done.) Add spice and salt to taste. 30 minutes
before ready to serve, stir in the diced cilantro.
Serve in a bowl with fresh grated monterrey Jack on top and hot corn
tortillas on the side.  Its heaven with a cold beer!
Note:  The capsicum tends to migrate into the bacon fat which resides on
the top of the chile in the crock pot, so don't remove too much of it or
you'll "cool" the chile.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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