, had us for a socially distant dinner in her backyard and made this incredible Chile Colorado. By the way, Colorado has nothing to do with the state of Colorado. Colorado is of Spanish origin, meaning "colored red.” Chile Colorado (sometimes spelled Chili Colorado) is a Mexican dish featuring a red sauce and tender pieces of beef. There is a small amount of chocolate in it and is typically eaten with beans, rice, and tortillas. data-pin-do=)
Aunt Bambi’s Chile Colorado
July 7, 2020
My friend Chris, whose family calls her “Aunt Bambi” (there must be an interesting story there!), had us for a socially distant dinner in her backyard and made this incredible Chile Colorado. By the way, Colorado has nothing to do with the state of Colorado. Colorado is of Spanish origin, meaning "colored red.” Chile Colorado (sometimes spelled Chili Colorado) is a Mexican dish featuring a red sauce and tender pieces of beef. There is a small amount of chocolate in it and is typically eaten with beans, rice, and tortillas.
- Prep: 20 mins
- Cook: 4 hrs
- Yields: 8 - 10 Servings
Ingredients
¾ ounces unsweet chocolate, melted
28 ounces can red chili Sauce (las Palmas) + ½ cup water or make you own from soaking mild red chile pods then turning them into purée
¾ cup green chili salsa or any chili verde sauce w/ tomatillos is fine. You can make your own or Las Palmas & Embasa make good ones
3½ - 4½ pounds boneless top sirloin, dried with paper towels
2 onions, chopped in large pieces
1 - 2 bell peppers (green or red), chopped in large pieces
4 - 6 cloves garlic, minced or chopped
1 teaspoon each: black pepper, oregano, chili Powder
1 tablespoon cider vinegar (or more to taste)
1½ - 2 teaspoons salt, or to taste
Directions
1Melt 1-ounce unsweet chocolate over very low heat. Reserve.
2Cut top sirloin into 1” cubes. Stir cubes into garlic mixture; let stand 30 minutes or up to 24 hours in the refrigerator.
3Heat 2 more tablespoons oil in a large frying pan to medium heat. Sauté sirloin cubes, chopped onions and peppers for about 5 minutes, stirring frequently so that all of the meat has been sautéed a bit.
4Combine with all remaining ingredients including the cinnamon stick and bay leaf and put into a 5 or 6-quart dutch oven and bake, covered with lid ajar at 250° F for 3 - 4 hours. Cooking time varies with the amount of meat you use, your oven, and so forth. Test one cube of meat after 3 hours.
5 Serve in bowls or over rice with warm tortillas.
6It is best to prepare at least a day in advance because the flavor is much better after one day. Leftovers may be frozen.
Eric Miller
July 7, 2020
This is really wonderful–on its own or in tacos!