{"id":6482,"date":"2022-10-15T12:48:22","date_gmt":"2022-10-15T18:48:22","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6482"},"modified":"2022-10-15T12:48:38","modified_gmt":"2022-10-15T18:48:38","slug":"chili-colorado-chili-con-carne","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/chili-colorado-chili-con-carne\/","title":{"rendered":"Chili Colorado | Chili Con Carne"},"content":{"rendered":"\n
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Chili Colorado made with beef cheek meat, served with steamed white rice, green onions and Cilantro.<\/figcaption><\/figure>\n\n\n\n

Mexican Beef Chili<\/h2>\n\n\n\n

Most Texans believe they have the best chili in the world and they’re not wrong but there are some other Beef Chili recipes out there that have become an American Staple on Mexican Food. This Chili Colorado or Chili Con Carne, as it’s known in Tex Mex, is a great example. It’s origins, however, derive their flavor from the Chili Colorado, which means, ” Red Chili”; hence the name.<\/p>\n\n\n\n

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Stainless Steel bowl with a dozen Guajillo Chili’s.<\/figcaption><\/figure>\n\n\n\n

The Chili Sauce Peppers<\/h3>\n\n\n\n

The very essence of this recipe comes from the flavor of the Chili Peppers that are cooked down and blended together, with a few other ingredients. Being that this recipe is called, “Chili Colorado” it would be assumed that the Colorado Chili should be used and, technically, that’s true but there are a few others that can be used that are practically the same thing.<\/p>\n\n\n\n

California and Guajillo Chilis can be used as well. The only main difference is that they technically belong to different pepper families, though, all portraying that beautiful burgundy hugh that gives this recipe it’s rich color and flavor.<\/p>\n\n\n\n

Though, 3\/4 of the dried peppers I use in this recipe are red chili’s, it’s quite common to add a few dried Pasilla pods as well. These peppers are much darker and look and smell like a cross between a pepper and a prune. All of which are de-seeded and have the stems removed, before cooking.<\/p>\n\n\n\n

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40 oz of red chili sauce in a large container and spoonful of sauce.<\/figcaption><\/figure>\n\n\n\n
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2.75 lbs of cubed and seasoned beef cheek meat in a large stainless steel bowl.<\/figcaption><\/figure>\n\n\n\n

The Beef you should use<\/h4>\n\n\n\n

In this recipe I’m using Beef Cheek Meat, which takes a lot longer to tenderize when it’s cooking. In fact, unlike how I demonstrate in the video tutorial, it took me 6 hours of braising to get this meat to break down the connective tissue and become tender enough to eat. Big but here, though, the flavor Cabasa or “Cheek Meat” gives off is stronger, like lamb or venison. If you have either of those available, for a good price, I recommend using those instead. Otherwise, for this recipe, stick with a couple of lbs of Beef Chuck. <\/p>\n\n\n\n

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Chili Colorado\/Chili Con Carne, in a large pot, ready to be served.<\/figcaption><\/figure>\n\n\n\n
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