Chile Colorado

One of my favored ways of using my homemade Red Chile Sauceis in Chile Colorado.  Chile Colorado is made with chunks ofbeef, red chili sauce and just a few other simple ingredients. Unadulterated, pure form of the dish we know inthe United States as Chili.
You can use stew meat cubes from the market, or cut your own from Chuck Steak or any of the less expensivecuts of beef; those which benefit from a long, slow cooking time.
The method is much the same for making beef stew.(I usually make mine in a pressure cooker, but youcan make it in a traditional pot on the stovetop as well.)
Here's the method:
Heat a little vegetable oil in a heavy pot until quite hot, season the meatcubes with salt and pepper and brown in batches (don't crowd orthe meat won't brown properly.) Turn occasionally so the cubes ofmeat are evenly browned on all sides.  Remove the browned meatto a large plate or platter and repeat until all the meat is browned.
Add a large white or yellow onion (diced) to the pan, andcook until translucent, you may add a minced clove of garlic(or two) at the end of cooking time. Place the meat back inthe pot, add some of the red chili sauce (a cup or three,depending upon how much meat you have), and add enoughwater or beef broth to just cover the meat.
Bring to a boil, reduce heat to barely a simmer and placelid on pan (slightly askew so steam can escape), andslowly simmer for 2 hours, stirring occasionally, untilbeef is almost fall-apart tender. Add more liquid if during thecooking time if it is evaporating too quickly.
At the finish you want enough chili 'gravy' togenerously coat the meat, with some extra to serve withrice and tortillas, if desired.


I truly like this better than chile con carne!

I usually serve this with sliced avocados, a few slices of lime,rice and beans; and any other condiments you like.
I always offer pinto beans from the pressure cooker,cookedwith just a chopped onion, a little garlic, salt and pepperand water, cook until tender.


Hope you enjoy!

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