Chile Colorado Fandango

Name: Chile Colorado Fandango
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms beef bottom round, rinsed, dried, and cut into 1-inch chunks; 12 dried New Mexico or California chilies (about 4 oz. total); 710 milliliters dark beer; 5 cloves garlic, peeled; 1 Tbsp ground cumin; 454 grams onions, peeled and chopped; 1 teaspoons About pepper; 680 grams boned pork shoulder or butt, rinsed, dried, and cut into 1-inch chunks; 3 Tbsps salad oil; 1 teaspoon About salt

You can never have too many main course recipes, so give Chile Colorado Fandango a try. This recipe serves 8. One serving contains 456 calories, 57g of protein, and 16g of fat. If you have salad oil, salt, beer, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Discard chili stems and seeds. Rinse chilies, put in a bowl, and add 2 1/2 cups boiling water.

Ingredients you will need

Chili Pepper

Seeds

Water

Equipment you will use

Bowl

Let stand, mixing occasionally, until chilies are limp, 8 to 10 minutes.

Ingredients you will need

Chili Pepper

Drain chilies, reserving 3/4 cup soaking liquid; discard remainder.

Ingredients you will need

Chili Pepper

In a blender or food processor, whirl chilies, reserved soaking liquid, onions, and garlic until smoothly pured.

Ingredients you will need

Chili Pepper

Garlic

Onion

Equipment you will use

Food Processor

Blender

Pour oil into a 5- to 6-quart pan over medium-high heat. When oil is hot, add beef and pork, 1 layer at a time; stir often until browned on all sides, 5 to 7 minutes per batch. As meat is browned, transfer with a slotted spoon to a bowl. Discard any fat in pan.

Ingredients you will need

Beef

Meat

Pork

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Return meat and accumulated juices to pan; add chili mixture, cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and beer. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer, stirring occasionally, until meat is very tender when pierced, 3 to 3 1/2 hours. If sauce is thinner than you like, uncover and simmer until reduced to desired consistency, 20 to 30 minutes longer. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Pepper

Chili Pepper

Cumin

Sauce

Beer

Meat

Salt

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1kilograms

beef bottom round, rinsed, dried, and cut into 1-inch chunks 12

dried New Mexico or California chilies (about 4 oz. total)710milliliters

dark beer 5cloves

garlic, peeled 1Tbsp

ground cumin 454grams

onions, peeled and chopped 1teaspoons

About pepper 680grams

boned pork shoulder or butt, rinsed, dried, and cut into 1-inch chunks 3Tbsps

salad oil 1teaspoon

About salt

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.