Chili Colorado (red Chili) Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Beef, cubed
2 t: Garlic puree,
1/3 cup: Chili powder, mild
1 medium: Yellow onion, chopped
1/3 cup: Chili powder, hot
2 each: Yellow hot peppers, diced
3 cup: Spanish chili sauce,
-fine,
2 t: Ground oregano,
Roux,
2 t: Garlic powder,
Water,
2 t: Black pepper,
Salt to taste,
Directions:
Mix chili powders, chili sauce, oregano, garlic powder, pepper, garlic
puree and salt in 1 1/2 gallons hot water in large pot. Add remaining
ingredients and bring to a boil, then let simmer until meat is tender,
about 1 1/2 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
3/4 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
Source from luhu.jp
puree and salt in 1 1/2 gallons hot water in large pot. Add remaining
ingredients and bring to a boil, then let simmer until meat is tender,
about 1 1/2 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
3/4 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
Source from luhu.jp