Chili Colorado

Lynnda Cloutier


Meaty and satisfying, this chili comes from the El Zorro restaurant.

pinch tips: How to Use a Meat Thermometer




2 1/4 lbs. stewing beef
1/2 cup diced green chilies
1 1/2 cups chopped onions
2 cups water
1/2 cup flour
2 cups chopped tomatoes
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground oregano
2 tsp. salt
1/2 cup chopped cilantro

Directions Step-By-Step

Cut meat into bite size pieces. Heat 2 Tbs. oil in deep pot, add meat and braise. Saute the diced green chilies and chopped onions in skillet with 2 Tbs. oil til soft. add to pot.Mix the water and flour in a bowl til blended. Add the tomatoes, chili powder, ground cumin, ground oregano, salt and chopped cilantro and mix. Add to pot, mix thoroughly.
Bring to a boil, reduce heat and simmer, uncovered, about 1 hour til meat is tender. Stir occasionally. Serve with warm tortillas or over Mexican white rice.

About this Recipe

Course/Dish: Beef
Regional Style: Mexican