Californiaman Posted August 24, 2011 Share Posted August 24, 2011 Chili Colorado Put three pounds of chopped stew meat in a slow cooker. Season with Suzi-Q Santa Maria Seasoning. Or your favorite seasoning. One heaping table spoon of ground red pepper. It's important that the ground chili pepper be from California or New Mexico chilies. A tea spoon of ground cumin. This gives it that great Mexican flavor. It's essentially dried, ground cilantro. A tea spoon of salt. A tea spoon of ground black pepper. One table spoon of brown sugar. Two 7 ounce cans of diced mild green chilis. One large finely chopped sweet onion. One 29 ounce can of tomato sauce. Stir and turn the slow cooker to low. Let it cook for several hours on low, stirring occasionally. That's it. Enjoy. Link to comment Share on other sites More sharing options...
Jantha Posted August 24, 2011 Share Posted August 24, 2011 Sounds pretty tasty. If it's important that the ground chili pepper be from California or New Mexico, then why is it called "Chili Colorado"? Link to comment Share on other sites More sharing options...
Riffster Posted August 24, 2011 Share Posted August 24, 2011 Colorado is slang for "red-ish" in Spanish probbaly the color given by the chiles, (not chilies). And by the way Cumin is not ground cilantro, Cumin is well, Cumin. Link to comment Share on other sites More sharing options...
Shnate McDuanus Posted August 24, 2011 Share Posted August 24, 2011 No beans? Still sounds good. I'm actually very much in the mood for chili today. Link to comment Share on other sites More sharing options...
Californiaman Posted August 24, 2011 Author Share Posted August 24, 2011 Colorado is slang for "red-ish" in Spanish probbaly the color given by the chiles, (not chilies). And by the way Cumin is not ground cilantro, Cumin is well, Cumin. I'm sorry I meant that Cumin was ground cilantro seeds. At least that's the way I heard it. Ground cilantro seeds. The reason I say to use ground chiles from California or New Mexico is that often store bought ground chili powder has sugar and salt and other seasoning added to it. Make sure you have pure ground red chili. The slower you cook it, the softer the meat is when it's done. Link to comment Share on other sites More sharing options...
Californiaman Posted August 24, 2011 Author Share Posted August 24, 2011 No beans? Still sounds good. I'm actually very much in the mood for chili today. No beans. Just beef in a red sauce. Don't use pork. Authentic Chili Colorado is made with beef. Chili Verde however is made with green chiles and pork. Link to comment Share on other sites More sharing options...
grampa Posted August 24, 2011 Share Posted August 24, 2011 Stop it!! I'm drooling on myself. Link to comment Share on other sites More sharing options...
Jantha Posted August 24, 2011 Share Posted August 24, 2011 I always thought cilantro seeds was what we refer to as coriander. I think cumin comes from ground cumin seed? I dunno.. I'm confused. Link to comment Share on other sites More sharing options...
grampa Posted August 24, 2011 Share Posted August 24, 2011 I always thought cilantro seeds was what we refer to as coriander. I think cumin comes from ground cumin seed? I dunno.. I'm confused. You're right. Link to comment Share on other sites More sharing options...
Tman Posted August 24, 2011 Share Posted August 24, 2011 Sounds great Californiaman! Yep Cilantro-coriander seed. Chili verde is a close cousin that is also fantastic! Link to comment Share on other sites More sharing options...
Californiaman Posted August 24, 2011 Author Share Posted August 24, 2011 Sounds great Californiaman! Yep Cilantro-coriander seed. Chili verde is a close cousin that is also fantastic! Tman, good to hear from you! How are things in the south county my fellow Santa Barbarian? When can you come up? How's about a day in September or October. I'm busy with my oldest boy's football team, but it would be nice to have you and the Mrs. Tman up for a Q. Link to comment Share on other sites More sharing options...
Tman Posted August 24, 2011 Share Posted August 24, 2011 Thanks Cman! Things are busy as can be (taken on new things with the job including frequent drives to Bakersfield - man it's hot there). Plus me and the Mrs both got ill in the last few weeks but that's all over thank god. Like Daveinspain, I had a calcium deposit but of a different sort and it was torture! Would absolutely love to do a Q, and have some of that Chili Colorado! We could combine it with a trip to Naci! Cheers Link to comment Share on other sites More sharing options...
flyingarmadillo Posted August 25, 2011 Share Posted August 25, 2011 Canned chilis???!!!!! NEVER!!!! Besides being morally and gastronomically wrong - it's chili season right now. Get about 10 pounds, roast them up and freeze them for later. And if you really want to make it interesting - add a dash of cinnamon - it really brings out the other flavors. Link to comment Share on other sites More sharing options...
EVOL! Posted August 25, 2011 Share Posted August 25, 2011 And if you really want to make it interesting - add a dash of cinnamon - it really brings out the other flavors. I like your style, brother. When I make chili I put a cinnamon stick in at the start and take it out just before serving. The flavor of tomato sauce with cinnamon is yummy. And your guests will rack their brains trying to figure out what that flavor is. Link to comment Share on other sites More sharing options...
Tman Posted August 25, 2011 Share Posted August 25, 2011 Cinnamon, great idea. Have to try it. It is chili season. Man good eats ahead! Link to comment Share on other sites More sharing options...
brundaddy Posted August 25, 2011 Share Posted August 25, 2011 Hatch chili peppers baby. (enjoy the spelling) I'd spice it up to hell, but hey I'm from New Orleans! This gumbo I made last night is puttin me in a happy place right about now... I need to start cooking some Mexican, it has proven much tougher than I ever imagined to find a better-than-mediocre Mexican restaurant in L.A. I've just about given up on 'top-notch.' Link to comment Share on other sites More sharing options...
Californiaman Posted August 25, 2011 Author Share Posted August 25, 2011 I'd spice it up to hell, but hey I'm from New Orleans! This gumbo I made last night is puttin me in a happy place right about now... That's what I'm talking about. Spice it up and find your happy place. Link to comment Share on other sites More sharing options...
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