Chili colorado (red chili)

Yield: 10 servings

Measure Ingredient
5 pounds Beef, cubed
⅓ cup Chili powder, mild
⅓ cup Chili powder, hot
3 cups Spanish chili sauce
2 teaspoons Ground oregano
2 teaspoons Garlic powder
2 teaspoons Black pepper
2 teaspoons Garlic puree
1 medium Yellow onion, chopped
2 eaches Yellow hot peppers, diced fine
Salt to taste

Mix chili powders, chili sauce, oregano, garlic powder, pepper, garlic puree and salt in 1½ gallons hot water in large pot. Add remaining ingredients and bring to a boil, then let simmer until meat is tender, about 1 ½ hours. If sauce is too thin, slowly add roux 2 tsp. at a time. Stir, let simmer 10 minutes and check consistency. Repeat procedure until desired consistency is achieved. If too thick, add water. Makes 10-8 oz. servings. Roux: Melt 1 stick butter. Blend in ¾ cup sifted flour. Can be refrigerated until needed.

Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: 1:45 Cholesterol per serving: Marks:

Submitted By JESS POLING On 01-18-95

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