Saturday, January 28, 2012

Colorado Chili

I received this recipe from a co-worker several years ago.  It's a Mexican chili with a bit of a kick.  This is great served with a dollop of sour cream on top.

1 TBS vegetable oil or olive oil
1 large white onion, chopped
3 cloves garlic, crushed
1 (4 oz) can diced jalapeno peppers (optional if you want it hot)
1 (4oz ) can chopped green chili peppers (these are not hot)
3 tsp ground cumin (only put in 1 1/2 tsp and add more to taste)
1 tsp dried oregano
1 tsp ground cayenne pepper (optional if you want it hot)
1 (14.5 oz) can beef broth (add 2 cans of broth if chili is too thick)
6 oz water
5 oz Tequila (see note)
5 oz Red wine (see note)
3 cups cooked sirloin beef (see note)
3 (15 oz) cans white kidney beans, drained  (Cannellini beans)

Heat the oil in a large saucepan over medium-low heat.  Slowly cook and stir the onion until tender.  Mix in the garlic, jalapeno, green chili peppers, cumin, oregano and cayenne.  Continue to cook and stir the mixture until tender, about 3 minutes.  Mix in the beef broth, tequila, wine, water, cooked beef and beans.  Simmer 15 minutes, stirring occasionally.

Note: The recipe calls for Tequila and red wine, however, I use an additional can of beef broth instead.

Note: To cook the Sirloin, I use a 2 1/2  lb sirloin beef tip roast.  Cut into 3/4" cubes.  Season with salt and pepper.  Toss lightly in flour to coat.  Place in skillet on stove top and brown in 1 TBS oil on med-high heat.  Place sirloin, 1 sliced onion and 1 cup beef broth in crock pot.  Cook on Low 8 hours til tender.  I found that about 6 cups of raw meat cubes cooks down to about 4 cups of meat.  I saved the meat gravy and onions for another use.

Serves 6-8


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